Grilled Sea Scallops with Cilantro & Black Bean Sauce

Grilled Sea Scallops with Cilantro & Black Bean Sauce

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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
6 45 min 45 min

Directions

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

Cooking Instruction

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.


Nutrition

  • Serving: Per serving
  • Calories: 196
  • Carbohydrates: 8g
  • Fat: 6g
  • Protein: 20g
  • Dietary Fiber: 0g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Cholesterol: 37mg
  • Potassium: 731mg
  • Sodium: 183mg
  • Exchanges: 1/2 other carbohydrate, 3 very lean meat, 1 fat
  • Carbohydrate Servings: 1/2