Scallops with Black Beans
Chinese fermented black beans are available at Asian markets. If unavailable, Chinese black bean sauce can be used instead — follow the instructions for adding the sauce in Shrimp in Black Bean Sauce.
INGREDIENTS | SERVES 2 to 4
- 1 pound bay scallops
- 2 tablespoons fermented black beans
- 3 tablespoons vegetable or peanut oil, divided
- 1 teaspoon minced ginger
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon chopped garlic
- 1 tomato, cut into thin wedges, each wedge halved
- ¼ cup chicken broth
- 1 tablespoon soy sauce
- ½ teaspoon brown sugar
- 2 green onions, chopped on the diagonal into 1-inch sections
Rinse the scallops under cold running water and pat dry with paper towels. Rinse the black beans under cold running water for 10 minutes, drain, and chop. Place the black beans in a bowl and mash with a fork.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the scallops. Stir-fry for 2 to 3 minutes, until the scallops are white but not too firm. Splash the scallops with the rice wine or sherry while stir-frying. Remove the scallops and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic and the mashed black beans. Stir-fry for 30 seconds, mixing the garlic with the beans. Add the tomato. Stir-fry for a minute, then add the chicken broth. Bring to a boil.
Add the scallops back into the pan. Stir in the soy sauce and brown sugar. Stir in the green onions. Stir-fry briefly to blend the flavors and serve hot.