Grilled Sea Scallops with Cilantro & Black Bean Sauce (Printer-Friendly Version) | Eating Well
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Grilled Sea Scallops with Cilantro & Black Bean Sauce

http://www.eatingwell.com/recipes/grilled_sea_scallops_with_cilantro_black_bean_sauce.html

From EatingWell:  August/September 2006

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.

6 servings, about 4 scallops & 1 1/2 tablespoons sauce each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. If using fermented black beans, place them in a small bowl, cover with water and let stand for 10 minutes. Drain and rinse.
  2. 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.
  3. Preheat grill to high.
  4. 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.

Nutrition

Per serving : 196 Calories; 6 g Fat; 1 g Sat; 1 g Mono; 37 mg Cholesterol; 8 g Carbohydrates; 20 g Protein; 0 g Fiber; 183 mg Sodium; 383 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 3 very lean meat, 1 fat

Tips & Notes