Black-Bean Scallops and Zucchini

Black-Bean Scallops
Antonis Achilleos


  • 2 tablespoons grapeseed or canola oil
  • 2 tablespoons minced fermented black beans
  • 1 tablespoon minced garlic
  • 1 bunch scallions, thinly sliced, white and green parts separated
  • Kosher salt and freshly ground black pepper
  • 1 pound medium (U-20) scallops, muscles removed, halved
  • 2 cups of ¼-inch sliced zucchini
  • 2 tablespoons unsalted butter
  • White or brown rice, for serving

In China, scallops with black beans are second in popularity to black beans and clams. For my money, the first combo is the best, as the scallops’ sweetness makes a perfect foil for the beans’ salty savor. This easy dish also features zucchini, an underused vegetable that has great color and texture and is also inexpensive. It’s made quickly, too. 

Drink with a Yanjing beer from China.

Adapted from "Simply Ming One-Pot Meals" by Ming Tsai and Arthur Boehm.


Heat a wok over medium-high heat. Add the oil and swirl to coat the bottom.

When the oil is hot, add the black beans, garlic, and scallion whites. Season with salt and pepper and sauté until softened, about 1 minute. Add the scallops and zucchini and sauté until the scallops are just cooked through, 5-6 minutes.

Add the butter and adjust the seasoning, if necessary. Add the scallion greens and stir to combine.

Transfer the stir-fry to 4 individual serving plates and serve with the rice on the side.


Calories per serving:

233 calories

Dietary restrictions:

Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Fish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 56g 86%
  • Carbs 45g 15%
  • Saturated 18g 92%
  • Fiber 9g 34%
  • Trans 1g
  • Sugars 12g
  • Monounsaturated 11g
  • Polyunsaturated 22g
  • Protein 65g 131%
  • Cholesterol 170mg 57%
  • Sodium 3,127mg 130%
  • Calcium 219mg 22%
  • Magnesium 194mg 49%
  • Potassium 2,110mg 60%
  • Iron 6mg 33%
  • Zinc 7mg 44%
  • Phosphorus 1,741mg 249%
  • Vitamin A 300µg 33%
  • Vitamin C 75mg 125%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 1mg 31%
  • Niacin (B3) 5mg 27%
  • Vitamin B6 1mg 50%
  • Folic Acid (B9) 236µg 59%
  • Vitamin B12 6µg 108%
  • Vitamin D 0µg 0%
  • Vitamin E 10mg 48%
  • Vitamin K 334µg 418%
Have a question about nutritional data? Let us know.
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