Grilled Sea Scallops with Cilantro & Black Bean Sauce

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Here, Chinese fermented black beans are stir-fried with garlic and ginger, flavor-enhanced with Chinese or Japanese rice wine, and blended into a delicate puree that makes a delicious dip to complement all sorts of grilled seafood, including plump sea scallops. Sweet mirin counterbalances the saltiness of the beans.

Grilled Sea Scallops with Cilantro & Black Bean Sauce
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 45 minutes

  • 2 tablespoons fermented black beans (see Note) or 1 tablespoon black bean-garlic sauce (see Note)

  • 2 tablespoons canola oil, divided

  • 2 large cloves garlic, peeled and finely grated or minced

  • 2 tablespoons finely grated fresh ginger

  • 1/3 cup Shao Hsing rice wine (see Note) or Japanese sake

  • 1/4 cup mirin, (see Note)

  • 2 teaspoons toasted sesame oil

  • 1/2 bunch fresh cilantro, stems trimmed, plus sprigs for garnish

  • 3 tablespoons lemon juice

  • 1 1/2 pounds (24-30) large dry sea scallops, (see Note)

  • 1/4 teaspoon freshly ground pepper, or to taste

Directions
  1. The sauce (Steps 1-2) will keep for up to 5 days in the refrigerator. Equipment: Six 10-inch skewers

  2. 6 servings, about 4 scallops & 1 1/2 tablespoons sauce each

  3. If using fermented black beans, place them in a small bowl, cover with water and let stand for 10 minutes. Drain and rinse.

  4. Heat 1 tablespoon oil in a large skillet or wok over high heat. Add garlic and ginger and cook, stirring, until light golden and fragrant, 30 to 45 seconds. Add the black beans (or black bean-garlic sauce) and cook, stirring, for 1 minute. Carefully pour in rice wine (or sake), mirin and sesame oil; lower the heat to medium-low and simmer, lightly crushing the black beans, until the liquid is reduced by about half, about 3 minutes. Remove from heat.

  5. Preheat grill to high.

  6. Put cilantro, lemon juice and the remaining 1 tablespoon oil in a blender; process until smooth. Transfer the marinade to a large bowl, add scallops and gently toss to coat with the marinade. Divide the scallops among 6 skewers, spacing about 1/2 inch apart. Season with pepper. (Discard marinade.) Oil the grill rack (see Tip). Grill the scallops until golden and crisp on the edges and cooked through, 2 to 4 minutes per side. Serve with the black bean sauce and garnish with cilantro sprigs.


Nutritional Facts

Servings
6
Per serving
Calories
196
Carbohydrates
8g
Fat
6g
Saturated Fat
1g
Monounsaturated Fat
1g
Protein
20g
Cholesterol
37mg
Dietary Fiber
0g
Potassium
383mg
Sodium
183mg
Added Sugars
0g
Exchanges
1/2 other carbohydrate
3 very lean meat
1 fat
Carbohydrate Servings
1/2
Selenium (37% daily value)
Magnesium (17% dv).

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