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Sesame-Crusted Scallops with Black Bean Sauce

Sesame-Crusted Scallops with Black Bean Sauce
YIELDS
4 servings
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Ingredients

Sesame-Crusted Scallops with B

1 400
g package sea scallops, thawed (about 16 pieces)
1
Tbsp sesame oil
3
Tbsp white sesame seeds
2
Tbsp black sesame seeds
1
tsp cornstarch
1
Tbsp vegetable oil
1
Tbsp chopped fresh coriander or thinly sliced green onion

Black Bean Sauce

1
Tbsp vegetable oil
1
Tbsp minced gingerroot
1
clove garlic, minced
pinch hot pepper flakes
cup sodium-reduced chicken stock
2
Tbsp black bean sauce
1
Tbsp dry sherry
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Directions

Step 1

BLACK BEAN SAUCE: In skillet, heat oil over medium-high heat; cook ginger, garlic and hot pepper flakes until fragrant, about 10 seconds. Add stock, black bean sauce and sherry; boil vigorously until reduced to about 1/4 cup, about 2 minutes. Set aside.

Step 2

Meanwhile, pat scallops dry with paper towel; brush with sesame oil. In small bowl, stir together white and black sesame seeds and cornstarch. Press both sides of scallops into sesame seed mixture.

Step 3

Place large nonstick skillet over medium-high heat; brush with vegetable oil and heat until starting to smoke. Cook scallops until browned on outside and cooked through, 2 to 3 minutes per side. Transfer to serving platter and keep warm.

Step 4

Strain sauce, if desired; drizzle over scallops. Sprinkle with coriander.

Step 5

BLACK BEAN SAUCE: In skillet, heat oil over medium-high heat; cook ginger, garlic and hot pepper flakes until fragrant, about 10 seconds. Add stock, black bean sauce and sherry; boil vigorously until reduced to about 1/4 cup, about 2 minutes. Set aside.

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