Grilled Sea Scallops with Cilantro & Black Bean Sauce
Total Time:45 minutes
Servings:6, about 4 scallops and 1 1/2 tablespoons sauce each
Chinese fermented black beans are stir-fried with garlic and ginger for these succulent scallops.
- 2 tablespoons fermented black beans (see Note) or 1 tablespoon black bean-garlic sauce (see Note)
- 2 tablespoons canola oil, divided
- 2 large cloves garlic, peeled and finely grated or minced
- 2 tablespoons finely grated fresh ginger
- 1/3 cup Shao Hsing rice wine (see Note) or Japanese sake
- 1/4 cup mirin, (see Note)
- 2 teaspoons toasted sesame oil
- 1/2 bunch fresh cilantro, stems trimmed, plus sprigs for garnish
- 3 tablespoons lemon juice
- 1 1/2 pounds (24-30) large dry sea scallops, (see Note)
- 1/4 teaspoon freshly ground pepper, or to taste
Six 10-inch skewers
- If using fermented black beans, place them in a small bowl, cover with water and let stand for 10 minutes. Drain and rinse.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Add garlic and ginger and cook, stirring, until light golden and fragrant, 30 to 45 seconds. Add the black beans (or black bean-garlic sauce) and cook, stirring, for 1 minute. Carefully pour in rice wine (or sake), mirin and sesame oil; lower the heat to medium-low and simmer, lightly crushing the black beans, until the liquid is reduced by about half, about 3 minutes. Remove from heat.
- Preheat grill to high.
- Put cilantro, lemon juice and the remaining 1 tablespoon oil in a blender; process until smooth. Transfer the marinade to a large bowl, add scallops and gently toss to coat with the marinade. Divide the scallops among 6 skewers, spacing about 1/2 inch apart. Season with pepper (discard marinade). Oil the grill rack. Grill the scallops until golden and crisp on the edges and cooked through, 2 to 4 minutes per side. Serve with the black bean sauce and garnish with cilantro sprigs.
Tips & Notes
- Fermented black beans, oxidized soybeans that are salt-dried, have a savory, salty and slightly bitter flavor. They are frequently used in Chinese stir-fries, marinades and sauces. Before using, they should be soaked in water for 10 to 30 minutes to get rid of excess salt. When purchasing fermented black beans, look for shiny and firm beans (avoid dull and dry beans with salt spots). Once open, store airtight in the refrigerator for up to 1 year.
- Black bean-garlic sauce, made from pureed salted and fermented black soybeans, is a widely used condiment in Chinese cooking.
- Shao hsing (or Shaoxing) is a seasoned rice wine. Japanese sake or dry sherry are acceptable substitutes.
- Mirin is a low-alcohol rice wine essential to Japanese cooking. An equal portion of sherry or white wine with a pinch of sugar may be substituted.
196 calories, 6 g. fat, 37 mg. cholesterol, 183 mg. sodium, 8 g. carbohydrate, 0 g. fiber, 20 g. protein, 0 g added sugars