Chinese · Lunch
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.
$$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
18gFat
58gCarbs
3gSugar
2gFiber
780mgSodium
40mgChol
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Instructions
1
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 scallion 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.
2
Sear
Heat 2 tbsp neutral oil in a wok or large skillet over high heat until smoking. Working in batches to avoid crowding, add scallops in a single layer. Sear 90 seconds undisturbed until deep golden. Flip and sear 60 seconds more until just cooked through. Remove and set aside.
3
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.
4
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.
5
Finish
Scatter Sichuan pepper over the scallops and toss. Top with sliced scallions and divide between two plates over 200g steamed jasmine rice per person.
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
- 2 tbsp doubanjiang
- 2 tbsp fermented black beans
- 4 garlic cloves
- 2 tsp fresh ginger
- 1 tsp ground roasted Sichuan pepper
- 2 tbsp light soy sauce
- 2 tsp Shaoxing rice wine
- 1 tsp sesame oil
- 0.5 tsp sugar
- 4 tbsp neutral oil
- 2 scallions
- 400g (14 oz) steamed jasmine rice