Scallops With Black Bean Sauce

Photo: flickr user avlxyz

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

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.

To prepare black bean paste, rinse black beans, add garlic, red chilies, onions with tops and ginger root, mix well; smash with a spoon.

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