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If you prefer, use 3 tbsp of black bean sauce from a jar and omit 1 tbsp each garlic and ginger. Serve with rice and stir-fried bok choy.

Servings: 4

Ready time: 20 minutes


12 large scallops, side muscles removed

Salt and freshly ground pepper

2 tbsp vegetable oil

2 tbsp finely chopped garlic

2 tbsp minced ginger

2 tbsp dried salted black beans, rinsed and chopped

1 small red onion, cut into 1-inch wedges

1 small red pepper, cut into 1-inch chunks

1 tbsp soy sauce

1 tbsp balsamic vinegar

2 tbsp sherry

1 tsp sambal oelek

1/2 tsp sugar

1/2 cup chicken stock or water

2 tsp cornstarch mixed with 1 tbsp water

2 tsp sesame oil

2 tbsp fresh coriander


Season scallops with salt and pepper. Heat wok on high heat then add oil (this prevents food sticking). Add garlic, ginger and black beans and stir-fry for 1 minute or until fragrant. Add scallops and sear on each side for about 2 minutes. Transfer scallops to a plate. Add onions and red pepper and continue to cook until onions softened slightly, about 2 minutes. Add 1 to 2 tablespoons of water if needed to prevent the garlic from burning.

Add soy sauce, balsamic, sherry, sambal oelek, sugar and chicken stock. Bring to boil and return scallops. Stir fry together for 1 minute or until scallops are opaque. Stir in cornstarch mixture and sesame oil. Stir until sauce has thickened. Garnish with coriander.

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