Scallop W Black Bean Sauce Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard the small side muscle if still attached. Season both sides with kosher salt and freshly ground black pepper.

Dust with cornstarch

Lightly dust each scallop with cornstarch and shake off any excess — this promotes a golden sear and helps the exterior finish glossy when finished with butter.

Sear scallops

Heat a large skillet or sauté pan over medium-high heat until very hot. Add 2 tablespoons neutral oil. When oil shimmers (but before it smokes), add scallops spaced apart so they do not touch. Sear without moving 1.5–2 minutes until the underside is deep golden brown. Flip and sear the other side 45–60 seconds, adding 1 tablespoon unsalted butter to the pan and spooning the melted butter over scallops for the last 30 seconds. Transfer scallops to a warm plate and tent with foil while you make the sauce. Leave any fond (browned bits) in the pan for flavor.

Prepare fermented black beans

Rinse the fermented black beans briefly under running water to remove excess salt and brine, then roughly chop them. This reduces intensity and makes them easier to incorporate into the sauce.

Sauté aromatics

Wipe the pan used for scallops if there’s excessive burnt residue but keep the fond. Add 1 teaspoon vegetable oil and warm over medium heat. Add the chopped fermented black beans, julienned ginger, sliced garlic, and the white parts of the scallions. Stir-fry for about 30–45 seconds until fragrant and the garlic is just turning golden (do not burn). Add the thinly sliced red bell pepper if using and stir 20–30 seconds more.

Deglaze and build sauce

Add 1 teaspoon Shaoxing wine to deglaze the pan, scraping up any browned bits with a spatula. Immediately add 1/4 cup chicken or seafood stock (or water), 1 tablespoon light soy sauce, 1 teaspoon oyster sauce, 1/2 teaspoon dark soy sauce, 1/4 teaspoon sugar, and 1/2 teaspoon sesame oil. Stir to combine and bring to a gentle simmer for 30–45 seconds so flavors meld.

Thicken sauce

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 30–60 seconds until sauce thickens and becomes glossy. Taste and adjust seasoning — add a pinch of salt or an extra 1/2 teaspoon light soy sauce if needed.

Finish sauce with scallops

Return the seared scallops and any collected juices to the pan for 30–45 seconds, spooning sauce over them to warm them through and coat evenly. Sprinkle the green parts of the scallions over the scallops and turn off the heat. Do not simmer scallops long — they should be warmed and glazed but remain tender and slightly translucent at center.

Divide steamed jasmine rice or noodles among plates or a family platter. Arrange scallops over the rice/noodles and spoon remaining black bean sauce and vegetables on top. Garnish with chopped cilantro or extra scallions and serve with lemon or lime wedges on the side for a bright finish.

Serve immediately while hot. Leftover scallops are best eaten the same day; store sauce separately and gently rewarm before adding cooked scallops to avoid overcooking.