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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat scallops very dry with paper towels. 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.
Sear
Heat 2 tbsp oil in a wok over high heat until smoking. Working in batches if needed 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.
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.
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.
Finish
Remove from heat. Stir in ground roasted Sichuan pepper and sesame oil. Scatter scallions over and plate over steamed jasmine rice. Serve immediately.
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