Scallops with Black Bean Sauce
Scallops with Black Bean Sauce stir-fries slices of large Sea Scallop with Zucchini, fresh Basil, and umami-rich Chinese Salted Black Beans.
Chicken Stock, Chinese Salted Black Beans, Eggplant, Scallops
large Sea Scallops
thinly sliced horizontally;
cut in small chunks with skin attached;
Red Bell Pepper
cut into small bite sized pieces;
small handful of Basil
coarsely chopped if the leaves are very large;
Chinese Salted Black Beans;
Light Soy Sauce;
plus extra for dusting;
Stir the soy sauce into the scallops and, in a separate bowl, toss the eggplant with the salt. Set both of these aside for at least 15 minutes.
Toss the Scallops with cornstarch, quickly pan-fry over medium heat until lightly browned, and set aside.
Rinse the eggplant pieces with water to remove excess salt and pat dry.
Toss the Eggplant with cornstarch, quickly pan-fry over medium heat until nicely golden, and set aside.
Turn the heat to high, add a couple of tablespoons of oil and briefly fry the garlic until it is just starting to turn brown.
Add the peppers and saute until softened slightly, then add the Black bean mixture.
Stir for a moment or so and then add the scallops and the eggplant, tossing until they are heated through.
Add the sauce mix and when it thickens, str in the Bails. When the Basil wilts, plate and serve.
Scallops with Black Bean Sauce https://sybaritica.me/scallops-with-black-bean-sauce/