Scallops With Black Bean Sauce
By: Anonymous
Published: Monday, December 28, 2009 - 12:37am

Ingredients




1 pound fresh or frozen scallops
1 teaspoon soy sauce
1/2 teaspoon sugar
Pinch of black or white pepper
1 teaspoon cornstarch
1 teaspoon white wine or sherry
1/4 teaspoon salt
1 tablespoon seasoned salted black beans (or black bean paste
2 teaspoons peanut or vegetable oil
1 clove garlic, smashed
2 dry or fresh red chilies, smashed
1 teaspoon finely chopped fresh ginger root
2 green onions with tops, cut into 1-inch pieces
1 big bell pepper, cut into sm. cubes, ½ inch
1/2 teaspoon sesame oil

Preparation

1 Clean scallops, if scallops are large, cut into half (cross section). Boil water in a 3-quart saucepan and place clean scallops into boiled water and stir for 1/2 minutes. Drain and dry scallops with paper towel. Marinate scallops with soy sauce, sugar, black or white pepper, cornstarch and wine for 30 minutes. 2 To prepare black bean paste, rinse black beans, add garlic, red chilies, onions with tops and ginger root, mix well; smash with a spoon. 3 Heat 2 tablespoons oil in a 10-inch skillet or wok, add 3/4 of prepared black bean paste, stir fry for 1 minute. Add marinated scallops and cook scallops until scallops turn white, about 5 minutes. Remove scallops from skillet; add 1 tablespoon oil and the rest of black bean paste. Stir, add ginger root, onions and large bell pepper and cook for 5 minutes. Stir in scallops; stir fry 2 minutes. Sprinkle with sesame oil and serv