Spicy Seared Scallops with Black Bean — Sichuan Scallop with Black Bean
Seared scallops tossed in a fierce wok sauce of doubanjiang, fermented black bean, and Sichuan pepper, a fiery Chinese restaurant favourite.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 300g scallops very dry. Mince 4 garlic cloves finely. Grate 2 tsp fresh ginger. Roughly chop 2 tbsp fermented black beans. Slice 2 spring onion stalks finely. Mix 2 tbsp doubanjiang, 2 tbsp soy sauce, 2 tsp Shaoxing wine, 1 tsp sesame oil, 0.5 tsp sugar, and 1 tsp Sichuan pepper in a bowl.
Sear
Heat 2 tbsp neutral oil in a wok over high heat until smoking. Add scallops in a single layer without crowding, working in batches if needed. Sear 90 seconds undisturbed until deep golden. Flip and sear 60 seconds more until just cooked through. Remove and set aside.
Bloom
Add remaining 2 tbsp oil over medium heat. Stir-fry doubanjiang and black beans 1 minute until the oil turns red and fragrant. Add garlic and ginger, toss 30 seconds until aromatic.
Build
Pour in the sauce mixture, stir 30 seconds until glossy. Return scallops to the wok and toss gently to coat evenly in the sauce.
Finish
Scatter Sichuan pepper over the scallops and toss. Top with sliced spring onion and plate immediately over 400g steamed jasmine rice, dividing between 2 plates.
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