Black Bean Sauce Scallops Recipe

Prepare scallops

Pat the scallops very dry with paper towels. Remove the small side muscle if still attached. Season both sides lightly with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper; set on a tray while you prepare the sauce. Dry scallops sear best when surface moisture is removed.

Sear scallops

Heat a large skillet (preferably heavy-bottomed or cast iron) over medium-high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Place scallops in the pan leaving space between them; do not overcrowd. Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip each scallop and add 1 tbs unsalted butter to the pan; baste scallops with the melted butter for another 1–1.5 minutes until just cooked through and opaque in the center. Transfer scallops to a warm plate and loosely cover with foil. Reserve any browned bits and butter in the pan for the sauce.

Prepare fermented beans

Place 1.5 tbs fermented black beans in a small bowl and cover with warm water for 5 minutes to soften and remove excess salt. Drain, gently squeeze out extra water, and roughly chop.

Aromatics

Using the same skillet with the reserved butter and browned bits over medium heat, if pan looks dry add 1 tbs neutral oil. Add the white parts of 3 scallions (thinly sliced), 3 minced garlic cloves, and 1 tbs minced or julienned ginger. Stir-fry for 30–45 seconds until fragrant but not browned.

Build sauce

Add the chopped fermented black beans to the aromatics and stir for 20–30 seconds to release flavor. Pour in 1 tsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp oyster sauce, 3 tbs chicken stock (or water), 1/4 tsp sugar, and a pinch (about 1/8 tsp) white pepper. Stir to combine and let the mixture simmer gently for 30 seconds.

Thicken and finish

Give 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) a quick stir and drizzle into the simmering sauce while stirring. Cook 20–30 seconds until sauce glosses and thickens slightly. Turn off the heat and stir in 1/2 tsp sesame oil. Taste and adjust seasoning — add a few drops of soy or a pinch of sugar if needed.

Return the seared scallops to the skillet and spoon the black bean sauce over them to reheat for 15–30 seconds (do not overcook scallops). Arrange scallops on a warmed serving plate.

Spoon any remaining sauce over the scallops. Garnish with thinly sliced scallion greens, cilantro leaves if using, and serve with lemon or lime wedges on the side for optional brightening.