Family friendly Asian

Scallops with black beans and chilli

Name: Scallops with black beans and chilli
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 3 tablespoons Chinese salted black beans, rinsed; 2cm piece fresh ginger, peeled, cut into very thin matchsticks; 1 teaspoon sugar; 1 tablespoon Chinese rice wine (shaohsing) or dry sherry; 3 tablespoons (1/4 cup) soy sauce; 1 teaspoon sesame oil; 8 fresh sea scallops on the shell; 1 long red chilli, seeds removed, very finely sliced lengthways

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by Jill Dupleix

Food writer

Oct 03, 2015

Topped with ginger and chilli, this dish combines the delicate scallop with intense Asian flavours to satisfy your seafood desires.

3 tablespoons Chinese salted black beans, rinsed
2cm piece fresh ginger, peeled, cut into very thin matchsticks
1 teaspoon sugar
1 tablespoon Chinese rice wine (shaohsing) or dry sherry
3 tablespoons (1/4 cup) soy sauce
1 teaspoon sesame oil
8 fresh sea scallops on the shell
1 long red chilli, seeds removed, very finely sliced lengthways

Method

1.

Soak beans in several changes of cold water, about 5 minutes each time. Drain beans and lightly crush half of them.
2.

Mix beans with the ginger, sugar, rice wine, soy and sesame oil. Spoon over the scallops and scatter with the chilli.
3.

Place the scallops in a steamer over simmering water for 4-5 minutes until just cooked. Serve hot.