Best 4 Scallops With Black Bean Sauce Recipes

Scallops with black bean sauce is a classic Chinese dish that is both flavorful and easy to make. The tender scallops are cooked in a rich and savory sauce made with black beans, garlic, ginger, and other aromatic ingredients. This dish is a perfect way to enjoy the delicate flavor of scallops while also getting a boost of umami from the black beans. It can be served with rice, noodles, or vegetables, and is sure to be a hit with family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SEARED SCALLOPS WITH BLACK BEAN SAUCE

Seared Scallops with Black Bean Sauce image

This Seared Sea Scallops with Black Bean Sauce recipe is easy enough for even the seafood-recipe novice. This entire dish is ready in under 30 minutes!

Provided by Asian Caucasian

Categories Dinner

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoons canola oil
2 large cloves garlic, minced
2 tablespoons finely grated fresh ginger
2 tablespoons black bean garlic sauce
⅓ cup rice wine
¼ cup mirin
2 tablespoons fresh lemon juice
2 green onions, sliced
1 pound wild dry sea scallops (patted dry)
¼ teaspoon freshly ground pepper
Fresh cilantro, chopped, for garnish

Steps:

Heat the oil in a small sauce pot over medium-high heat. Add the garlic and ginger and sauté until translucent and fragrant, about 30 seconds.
Add in the black bean garlic sauce and stir for 1 minute. Stir in the rice wine and mirin. Lower the heat to simmer, stirring until the liquid is reduced by about half, about 3 minutes. Stir in the lemon juice and remove from heat.
Season the scallops on both sides with the pepper. Heat a grill pan or cast iron pan on high.
Sear the scallops until golden brown and cooked through, about 2 to 4 minutes per side.
Plate the scallops and drizzle with the black bean sauce and garnish with cilantro sprigs.
Serve with a side of grilled asparagus or your favorite green side dish.

Nutrition Facts : Calories 254 calories, Sugar 15.6 g, Sodium 967.8 mg, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 25.8 g, Fiber 0.7 g, Protein 24 g, Cholesterol 46.5 mg

SCALLOPS WITH BLACK BEAN SAUCE

Scallops with Black Bean Sauce image

Enjoy this flavorful Asian-style seafood stir-fry - scallops and veggies in black bean sauce - ready in just 35 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 medium carrots
1/4 pound Chinese pea pods (1 cup)
1 small leek
1 pound sea or bay scallops
1/4 teaspoon salt
1/2 cup black bean sauce
2 green onions, sliced
Fresh cilantro sprigs, if desired

Steps:

Cut carrots crosswise into 2 1/2-inch pieces. Remove strings from pea pods; stack and cut into thin julienne strips. Cut leek lengthwise in half and rinse carefully. Cut leek crosswise into 2-inch pieces; cut pieces lengthwise into thin julienne strips. If using sea scallops, cut in half.
Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add carrots, pea pods, leek and salt; stir-fry about 3 minutes or until carrots are crisp-tender. Remove vegetables from wok to serving platter; keep warm.
Cool wok slightly. Respray and heat over medium-high heat until cooking spray starts to bubble. Add scallops; stir-fry about 2 minutes or until white in center. Stir in bean sauce. Stir scallop mixture into vegetables. Sprinkle with green onions and cilantro

Nutrition Facts : Calories 125, Carbohydrate 13 g, Cholesterol 20 mg, Fiber 3 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 610 mg

GRILLED SCALLOPS WITH BLACK BEANS

Grilled Scallops With Black Beans image

From one of my cookbooks-ripped right out and tucked inside my recipe box. Half hour marination required.

Provided by Oolala

Categories Black Beans

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb sea scallops
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
vegetable oil cooking spray
1 cup onion, diced
2 teaspoons garlic, minced
1/2 cup red bell pepper, minced
2 cups canned black beans, drained
1 1/4 teaspoons ground cumin
1 teaspoon balsamic vinegar

Steps:

Place scallops in shallow dish.
Combine olive oil, 1/2 teaspoons cumin, ground red pepper; drizzle over scallops, and toss gently.
Cover and marinate in the refrigerator 30 minutes, stirring occasionally.
Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot and add onion and garlic and sauté until tender.
Add bell pepper and sauté until tender.
Stir in black beans and 1/2 teaspoons cumin; sauté 3 minutes or until thoroughly heated.
Remove from heat; stir in vinegar and keep warm.
Remove scallops from marinade; discarding marinade, thread scallops onto 4 (8 inch) skewers.
Coat grill rack with cooking spray; place over medium coals (300-350°F).
Place skewers on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque.
Spoon black bean mixture evenly onto individual serving plates.
Arrange grilled scallops evenly over black bean mixture.
Serve immediately.

Nutrition Facts : Calories 246.7, Fat 2.7, SaturatedFat 0.4, Cholesterol 37.5, Sodium 647.2, Carbohydrate 28.7, Fiber 9.4, Sugar 2.5, Protein 27.1

SCALLOPS AND PEPPERS WITH BLACK-BEAN SAUCE

Scallops and Peppers With Black-Bean Sauce image

Provided by Marian Burros

Categories dinner, one pot, main course

Time 15m

Yield 2 servings

Number Of Ingredients 9

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

Steps:

Wash, trim, seed and thinly slice whole peppers.
Heat oil in a wok or nonstick skillet. Saute peppers in hot oil while preparing the rest of the dish.
Rinse the black beans under running water; then, mash them slightly with one tablespoon of the sherry.
Mince the garlic; grate the ginger; wash, trim and slice scallions.
Add the beans, garlic, ginger and remaining sherry to the peppers, and stir for 10 seconds.
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.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 9 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 575 milligrams, Sugar 15 grams, TransFat 0 grams

Tips:

To save time, buy pre-shucked scallops. If you're using fresh scallops, be sure to remove the tough side muscle before cooking.
Pat the scallops dry before searing them. This will help them brown evenly.
Sear the scallops over high heat for 2-3 minutes per side, or until they are golden brown and cooked through.
Don't overcrowd the pan when searing the scallops. This will prevent them from cooking evenly.
To make the black bean sauce, start by soaking the black beans in water for at least 30 minutes. This will help to soften them.
Once the black beans are softened, drain them and rinse them well.
In a blender or food processor, combine the black beans, vegetable broth, soy sauce, rice vinegar, sesame oil, and ginger. Blend until smooth.
Pour the black bean sauce into a saucepan and bring it to a simmer. Cook for 10-15 minutes, stirring occasionally.
To serve, spoon the black bean sauce over the seared scallops. Garnish with green onions and sesame seeds.

Conclusion:

Scallops with black bean sauce is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The scallops are seared until golden brown and then simmered in a flavorful black bean sauce. This dish is sure to please everyone at the table.