Best 7 Scallops And Peppers With Black Bean Sauce Recipes

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Embark on a culinary journey with our tantalizing Scallops and Peppers with Black Bean Sauce recipe. This delectable dish presents a symphony of flavors, textures, and colors that will captivate your taste buds. Succulent scallops, vibrant bell peppers, and a rich black bean sauce come together in perfect harmony, creating a memorable dining experience. Alongside this main course sensation, we offer a medley of complementary recipes to elevate your meal: a refreshing Tomato and Avocado Salad with tangy Lime Dressing, a savory Steamed Jasmine Rice to balance the flavors, and a delectable Mango Salsa that adds a burst of tropical sweetness. Prepare to indulge in a culinary masterpiece that will leave you craving more.

Let's cook with our recipes!

SEARED SCALLOPS WITH BLACK BEAN SAUCE



Seared Scallops with Black Bean Sauce image

This Seared Sea Scallops with Black Bean Sauce recipe is easy enough for even the seafood-recipe novice. This entire dish is ready in under 30 minutes!

Provided by Asian Caucasian

Categories     Dinner

Time 20m

Yield 4

Number Of Ingredients 11

1 tablespoons canola oil
2 large cloves garlic, minced
2 tablespoons finely grated fresh ginger
2 tablespoons black bean garlic sauce
⅓ cup rice wine
¼ cup mirin
2 tablespoons fresh lemon juice
2 green onions, sliced
1 pound wild dry sea scallops (patted dry)
¼ teaspoon freshly ground pepper
Fresh cilantro, chopped, for garnish

Steps:

  • Heat the oil in a small sauce pot over medium-high heat. Add the garlic and ginger and sauté until translucent and fragrant, about 30 seconds.
  • Add in the black bean garlic sauce and stir for 1 minute. Stir in the rice wine and mirin. Lower the heat to simmer, stirring until the liquid is reduced by about half, about 3 minutes. Stir in the lemon juice and remove from heat.
  • Season the scallops on both sides with the pepper. Heat a grill pan or cast iron pan on high.
  • Sear the scallops until golden brown and cooked through, about 2 to 4 minutes per side.
  • Plate the scallops and drizzle with the black bean sauce and garnish with cilantro sprigs.
  • Serve with a side of grilled asparagus or your favorite green side dish.

Nutrition Facts : Calories 254 calories, Sugar 15.6 g, Sodium 967.8 mg, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 25.8 g, Fiber 0.7 g, Protein 24 g, Cholesterol 46.5 mg

BLACK BEANS WITH BELL PEPPERS & RICE



Black Beans with Bell Peppers & Rice image

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 each medium sweet yellow, orange and red pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1-1/2 cups shredded Mexican cheese blend, divided
3 tablespoons minced fresh cilantro

Steps:

  • In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

SCALLOPS AND PEPPERS WITH BLACK-BEAN SAUCE



Scallops and Peppers With Black-Bean Sauce image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 15m

Yield 2 servings

Number Of Ingredients 9

16 ounces whole red, yellow or orange peppers, or 14 ounces thinly sliced ready-cut peppers (4 cups)
1 tablespoon canola oil
2 tablespoons salted black beans
2 tablespoons dry sherry
1 clove garlic
1 tablespoon fresh or frozen ginger
4 scallions
10 ounces scallops
1/2 teaspoon sugar

Steps:

  • Wash, trim, seed and thinly slice whole peppers.
  • Heat oil in a wok or nonstick skillet. Saute peppers in hot oil while preparing the rest of the dish.
  • Rinse the black beans under running water; then, mash them slightly with one tablespoon of the sherry.
  • Mince the garlic; grate the ginger; wash, trim and slice scallions.
  • Add the beans, garlic, ginger and remaining sherry to the peppers, and stir for 10 seconds.
  • Stir in the scallops. If scallops are small, cook about one minute; cook large ones two or three minutes. Stir in sugar and scallions, and serve.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 9 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 575 milligrams, Sugar 15 grams, TransFat 0 grams

SCALLOPS WITH BLACK BEAN SAUCE



Scallops with Black Bean Sauce image

Enjoy this flavorful Asian-style seafood stir-fry - scallops and veggies in black bean sauce - ready in just 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

2 medium carrots
1/4 pound Chinese pea pods (1 cup)
1 small leek
1 pound sea or bay scallops
1/4 teaspoon salt
1/2 cup black bean sauce
2 green onions, sliced
Fresh cilantro sprigs, if desired

Steps:

  • Cut carrots crosswise into 2 1/2-inch pieces. Remove strings from pea pods; stack and cut into thin julienne strips. Cut leek lengthwise in half and rinse carefully. Cut leek crosswise into 2-inch pieces; cut pieces lengthwise into thin julienne strips. If using sea scallops, cut in half.
  • Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add carrots, pea pods, leek and salt; stir-fry about 3 minutes or until carrots are crisp-tender. Remove vegetables from wok to serving platter; keep warm.
  • Cool wok slightly. Respray and heat over medium-high heat until cooking spray starts to bubble. Add scallops; stir-fry about 2 minutes or until white in center. Stir in bean sauce. Stir scallop mixture into vegetables. Sprinkle with green onions and cilantro

Nutrition Facts : Calories 125, Carbohydrate 13 g, Cholesterol 20 mg, Fiber 3 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 610 mg

SCALLOPS AND TRI-COLOR PEPPERS SCHAUL



Scallops and Tri-Color Peppers Schaul image

Provided by Joyce Schaul

Categories     Sauté     Low Fat     Quick & Easy     Low Cal     Basil     Scallop     Bell Pepper     Healthy     Gourmet     Maryland

Yield Serves 4 to 6 as a first course

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
2 large green bell peppers, sliced thin
2 large yellow bell peppers, sliced thin
2 large red bell peppers, sliced thin
2 tablespoons dry white wine
1/2 pound bay scallops, rinsed and patted dry
2 tablespoons minced fresh basil leaves or 1 tablespoon crumbled dry

Steps:

  • In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the bell peppers, stirring for 2 minutes. Add the wine and cook the mixture for 1 minute. Add the scallops, the basil, and the black pepper to taste and cook the mixture, covered, over moderate heat for 2 to 3 minutes, or until the scallops are cooked through.

PEPPERS WITH BLACK BEANS



Peppers with black beans image

Stir up a pepper with black bean dish for Chinese New Year

Provided by Ken Hom

Categories     Dinner, Lunch, Side dish, Supper

Time 40m

Number Of Ingredients 12

1½ tbsp groundnut oil or vegetable oil
3 tbsp finely chopped shallots
2 tbsp coarsley chopped salted black beans
1½ tbsp finely chopped garlic
1 tbsp peeled and finely chopped fresh root ginger
2 red, yellow and green peppers , all seeded and cut into 2.5cm/1in squares
2 tbsp Shaoxing rice wine or dry sherry
1 tbsp chilli bean sauce
2 tbsp dark soy sauce
2 tsp caster sugar
150ml vegetable stock or water
2 tsp sesame oil

Steps:

  • Heat a wok over a high heat until hot, then add the oil. Once the oil is hot, add the shallots, black beans, garlic and ginger, and stir fry for 1 minute. Then tip in the peppers and stir fry for 1 minute.
  • Add the wine or sherry, chilli bean sauce, soy sauce, sugar and stock or water, and continue to cook over a high heat for 5 minutes, or until the peppers are soft and most of the liquid has evaporated.
  • Stir in the sesame oil, give the mixture several turns to mix well, turn out on a serving plate and leave to cool. Can be made up to 2 hours ahead. Serve at room temperature.

Nutrition Facts : Calories 101 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 1.5 milligram of sodium

GRILLED SCALLOPS WITH BLACK BEANS



Grilled Scallops With Black Beans image

From one of my cookbooks-ripped right out and tucked inside my recipe box. Half hour marination required.

Provided by Oolala

Categories     Black Beans

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb sea scallops
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
vegetable oil cooking spray
1 cup onion, diced
2 teaspoons garlic, minced
1/2 cup red bell pepper, minced
2 cups canned black beans, drained
1 1/4 teaspoons ground cumin
1 teaspoon balsamic vinegar

Steps:

  • Place scallops in shallow dish.
  • Combine olive oil, 1/2 teaspoons cumin, ground red pepper; drizzle over scallops, and toss gently.
  • Cover and marinate in the refrigerator 30 minutes, stirring occasionally.
  • Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot and add onion and garlic and sauté until tender.
  • Add bell pepper and sauté until tender.
  • Stir in black beans and 1/2 teaspoons cumin; sauté 3 minutes or until thoroughly heated.
  • Remove from heat; stir in vinegar and keep warm.
  • Remove scallops from marinade; discarding marinade, thread scallops onto 4 (8 inch) skewers.
  • Coat grill rack with cooking spray; place over medium coals (300-350°F).
  • Place skewers on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque.
  • Spoon black bean mixture evenly onto individual serving plates.
  • Arrange grilled scallops evenly over black bean mixture.
  • Serve immediately.

Nutrition Facts : Calories 246.7, Fat 2.7, SaturatedFat 0.4, Cholesterol 37.5, Sodium 647.2, Carbohydrate 28.7, Fiber 9.4, Sugar 2.5, Protein 27.1

Tips:

  • Choose high-quality scallops: Look for scallops that are plump, firm, and have a slightly sweet smell. Avoid scallops that are slimy or have a strong fishy odor.
  • Sear the scallops properly: To get a nice sear on the scallops, make sure your pan is hot before adding them. Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through.
  • Don't overcook the scallops: Scallops are very delicate and can easily be overcooked. Overcooked scallops will be tough and rubbery. Cook the scallops just until they are opaque throughout.
  • Use fresh, high-quality vegetables: The vegetables in this dish should be crisp and flavorful. Choose vegetables that are in season and at their peak of ripeness.
  • Make sure the sauce is well-seasoned: The black bean sauce is the key to this dish. Make sure it is well-seasoned with soy sauce, rice vinegar, and sesame oil.

Conclusion:

Scallops and peppers with black bean sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The scallops are seared until golden brown and cooked through, and the vegetables are crisp and flavorful. The black bean sauce is rich and savory, and it pairs perfectly with the scallops and vegetables. This dish is sure to be a hit with your family and friends.

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