Best 2 Scallops With Black Bean Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Scallops with black bean sauce is a classic Cantonese dish that is both elegant and flavorful. The scallops are seared until golden brown and then simmered in a rich, savory sauce made with black beans, garlic, ginger, and Chinese rice wine. This dish is a perfect balance of flavors and textures, with the tender scallops playing off the crispy black beans and the savory sauce. It is a popular choice for special occasions, but it is also easy enough to make at home. This article provides two recipes for scallops with black bean sauce: a traditional Cantonese recipe and a simplified version that is perfect for busy weeknights. Both recipes are delicious and sure to impress your friends and family.

Here are our top 2 tried and tested recipes!

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 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

Tips:

  • Use fresh scallops. Fresh scallops have a sweet, briny flavor and a firm, slightly chewy texture. If you can't find fresh scallops, frozen scallops are a good alternative. Just be sure to thaw them completely before cooking.
  • Sear the scallops until they are golden brown. This will help to develop their flavor and create a nice crust.
  • Don't overcook the scallops. Scallops are very delicate and can easily become tough and rubbery if they are overcooked. Cook them for just a few minutes per side, or until they are cooked through.
  • Use a good quality black bean sauce. The black bean sauce is the main flavor component of this dish, so it's important to use a good quality one. Look for a sauce that is made with real black beans and has a rich, savory flavor.
  • Serve the scallops immediately. Scallops are best served immediately after they are cooked. This will help to ensure that they are still hot and juicy.

Conclusion:

Scallops with black bean sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The scallops are seared until golden brown and then simmered in a rich and savory black bean sauce. The dish is served over rice or noodles and is sure to please everyone at the table.

Related Topics