Black-Bean Scallops and Zucchini

Black-Bean Scallops and Zucchini
Staff Writer
Black-Bean Scallops

Antonis Achilleos

Black-Bean Scallops

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, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 14g 21%
  • Carbs 11g 4%
  • Saturated 5g 23%
  • Fiber 2g 9%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 3g
  • Polyunsaturated 5g
  • Protein 16g 33%
  • Cholesterol 42mg 14%
  • Sodium 782mg 33%
  • Calcium 55mg 5%
  • Magnesium 49mg 12%
  • Potassium 527mg 15%
  • Iron 1mg 8%
  • Zinc 2mg 11%
  • Phosphorus 435mg 62%
  • Vitamin A 75µg 8%
  • Vitamin C 19mg 31%
  • Thiamin (B1) 0mg 5%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 13%
  • Folic Acid (B9) 59µg 15%
  • Vitamin B12 2µg 27%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 12%
  • Vitamin K 84µg 104%
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