Five-Spice Scallops with Chinese Black Bean Sauce
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Ingredients
- 1 pound Vital Choice sea scallops, defrosted and wiped dry
- 1 tablespoon five-spice powder
- 1 tablespoon plus 1/2 teaspoon unrefined toasted sesame oil or macadamia nut oil, divided
- Salt and freshly ground black pepper
- 2 tablespoons chopped ginger
- 3 cloves minced garlic
- 3 tablespoons fermented black beans, rinsed and chopped
- 2 tablespoons dry sherry or mirin
- 1 tablespoon shoyu
- 1 teaspoon sugar, preferably a natural sugar such as evaporated cane sugar (e.g., Sucanat)
- 1/2 teaspoon arrowroot powder
- 1/4 cup chopped chives, or thinly sliced scallions
Instructions
- Pat the scallops dry and rub with the five spice powder.
- Film a large non-stick skillet with sesame oil and place over medium high heat for 1 to 2 minutes, until a hand held 1 inch above the pan feels hot.
- Put the scallops in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes.
- Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes.
- Take the pan off the heat, transfer the scallops to a plate and set them in a warm spot. Wipe out the skillet before making the sauce.
- Warm 1 tablespoon sesame oil in the skillet together with the ginger, garlic and black beans. Cook 1 minute, until sizzling. Stir in the sherry, shoyu and sugar; cook for 30 seconds.
- Mix the arrowroot, 1/4 cup water and 1/2 teaspoon toasted sesame oil in small bowl until well combined. Pour into skillet, stirring constantly for about 30 seconds, or until the liquid thickens. Stir in the chives or scallions.
- Add the scallops to the sauce and toss to combine or spoon over the scallops. Serve hot.