Scallops are one of my favorite types of seafood. They have a light and sweet taste with a texture that is similar to shrimps. This dish is a delicious entrée that will go well with plain or fried rice. You may even add more vegetables if desired. Bell peppers are good additions to this recipe as well because they can add more color and aroma to it.
1 small carrot, peeled and julienned
1 teaspoon salted black beans, rinsed and mashed
1 small fresh red chili, deseeded and chopped
1 tablespoon chopped garlic
1/2 inch knob of ginger, chopped
2 tablespoons oil
1/4 teaspoon salt
1 large bunch spring onion, chopped
For the sauce:
1/2 cup chicken stock
1 teaspoon light soy sauce
2 teaspoons cornstarch
1/4 teaspoon sugar
1/2 teaspoon sesame oil
Ground white pepper
Combine the chicken stock, soy sauce, cornstarch, sugar, sesame oil and white pepper in a small bowl and mix it well. Set it aside.
Next, heat the oil in a medium sized saucepan or wok over medium flame. Sauté the garlic for 1 minute until it is light brown. Add the black beans and chili. Cook it for another minute or until it becomes fragrant.
Place the carrots in the pan and cook it for 2-3 minutes or until it is soft add sesame oil if the vegetables start to stick to the pan. Add the scallops and cook them for 3-5 minutes or until they are cooked. Do not overcook them, because they may become tough.
Stir the prepared sauce mixture and then pour it into the pan. Set the heat to high and add the spring onions. Bring it to a boil. Remove from heat. Transfer the scallops to a serving plate and serve immediately with rice and vegetables.
Photo Courtesy Of: FotoosVanRobin