Black-Bean Scallops and Zucchini
- 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.
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