Ingredients

• 2 tablespoon fermented black beans (see Note) or 1 tablespoon b
• 2 tablespoon canola oil, divided
• 2 large clov garlic, peeled and finely grated or minced
• 2 tablespoon finely grated fresh ginger
• 1/3 cup Shao Hsing rice wine (see Note) or Japanese sake
• 1/4 cup mirin, (see Note)
• 2 teaspoons toasted sesame oil
• 1/2 bunch fresh cilantro, stems trimmed, plus sprigs for garnish
• 3 tablespoon lemon juice
• 1 1/2 pounds (24 large dry sea scallops, (see Note)
• 1/4 teaspoon freshly ground pepper, or to taste

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Cooking Directions

Step 1

If using fermented black beans, place them in a small bowl, cover with water and let stand for 10 minutes. Drain and rinse.

Step 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.

Step 3

Preheat grill to high.

Step 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.