Scallops and Peppers With Black-Bean Sauce

Name: Scallops and Peppers With Black-Bean Sauce
Total time: 15 min
Yield: 2 servings
Cuisine: asian
Ingredients: 16 ounces whole red, yellow or orange peppers, or 14 ounces thinly sliced ready-cut peppers (4 cups); 1 tablespoon canola oil; 2 tablespoons salted black beans; 2 tablespoons dry sherry; 1 clove garlic; 1 tablespoon fresh or frozen ginger; 4 scallions; 10 ounces scallops; 1/2 teaspoon sugar

By Marian Burros

Total Time: 15 minutes
Rating: 4(10)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Black Beans via China

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Ingredients

Yield:2 servings

16ounces whole red, yellow or orange peppers, or 14 ounces thinly sliced ready-cut peppers (4 cups)
1tablespoon canola oil
2tablespoons salted black beans
2tablespoons dry sherry
1clove garlic
1tablespoon fresh or frozen ginger
4scallions
10ounces scallops
½teaspoon sugar

Ingredient Substitution Guide

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Preparation

Step 1
Wash, trim, seed and thinly slice whole peppers.
Step 2
Heat oil in a wok or nonstick skillet. Saute peppers in hot oil while preparing the rest of the dish.
Step 3
Rinse the black beans under running water; then, mash them slightly with one tablespoon of the sherry.
Step 4
Mince the garlic; grate the ginger; wash, trim and slice scallions.
Step 5
Add the beans, garlic, ginger and remaining sherry to the peppers, and stir for 10 seconds.
Step 6
Stir in the scallops. If scallops are small, cook about one minute; cook large ones two or three minutes. Stir in sugar and scallions, and serve.