Chinese · Lunch
Seared Scallops in Spicy Bean Sauce
Sichuan Scallop in Mapo Sauce
Seared scallops served in a silky mapo-style sauce of doubanjiang, fermented black bean, and Sichuan pepper, a modern Chengdu seafood classic.
$$
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
16gFat
68gCarbs
2gSugar
2gFiber
780mgSodium
33mgChol
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Instructions
1
Prep
Pat scallops very dry with paper towel. Mince garlic and grate ginger. Roughly chop fermented black beans. Slice scallions finely. Mix cornstarch with 2 tbsp cold water. Have all ingredients measured and ready.
2
Sear
Heat 2 tbsp oil in a large wok or skillet over high heat until smoking. Working in batches if necessary to avoid crowding, add scallops flat-side down in a single layer and sear 90 seconds without moving until deep golden. Flip and sear 60 seconds more. Remove and set aside.
3
Bloom
Add remaining 2 tbsp oil over medium heat. Stir-fry doubanjiang and black beans 1–2 minutes until oil turns deep red. Add garlic and ginger, toss 30 seconds until fragrant.
4
Build
Pour in chicken stock and light soy sauce. Simmer 2 minutes. Stir in cornstarch slurry and cook 1 minute until sauce thickens to glossy silky consistency. Return scallops to the sauce.
5
Finish
Remove from heat. Stir in ground roasted Sichuan pepper and sesame oil. Scatter scallions over and plate over steamed jasmine rice. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) large scallops
- 3 tbsp doubanjiang
- 2 tbsp fermented black beans
- 4 garlic cloves
- 2 tsp fresh ginger
- 200ml (3/4 cup + 2 tbsp) chicken stock
- 2 tsp light soy sauce
- 1.5 tsp ground roasted Sichuan pepper
- 1 tsp cornstarch
- 2 tbsp cold water
- 4 tbsp neutral oil
- 0.5 tsp sesame oil
- 2 scallions
- 400g (14 oz) steamed jasmine rice