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.

Ingredients

  • 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

Directions

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.

Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.