In China, scallops with black beans is second in popularity to black beans and clams. For my money, the first combo is the best, as the scallops’ sweetness makes a perfect foil for the beans’ salty savor. This easy dish also features courgettes, an underused vegetable that has great color and texture and is also inexpensive. It’s made quickly too.
Ingredients: (Serves 4)
- 2 tablespoons grapeseed or rapeseed oil
- 2 tablespoons finely chopped fermented black beans
- 1 tablespoon finely chopped garlic
- 1 bunch spring onions, thinly sliced, white and green parts separated
- Sea salt and freshly ground black pepper
- 45o g medium shelled scallops, cleaned and halved
- 25o g trimmed courgettes, sliced 5 mm thick
- 25 g unsalted butter
- Boiled White Rice, for serving
Method:
Heat a wok over a medium-high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the black beans, garlic and spring onion whites. Season with salt and pepper and sauté for about 1 minute until softened. Add the scallops and courgettes and sauté for 5-6 minutes until the scallops are just cooked through.
Add the butter and adjust the seasoning, if necessary. Add the spring onion greens and stir to combine.
Transfer the stir-fry to four individual serving plates and serve with the rice on the side.
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