Scallops with Black Bean Sauce – Sybaritica

Scallops with Black Bean Sauce stir-fries slices of large Sea Scallop with Zucchini, fresh Basil, and umami-rich Chinese Salted Black Beans.

• 3/4 lb. large Sea Scallops thinly sliced horizontally;
• 2 cups Eggplant cut in small chunks with skin attached;
• ½ cup Red Bell Pepper cut into small bite sized pieces;
• 1 small handful of Basil coarsely chopped if the leaves are very large;
• 2 tbsp. Chinese Salted Black Beans;
• 3 cloves Garlic sliced;
• 1 tbsp. Sugar;
• 3 tbsp. Shaoxing Wine;
• ½ cup Chicken Stock;
• 1 tbsp. Oyster Sauce;
• 1 tsp. Light Soy Sauce;
• 1 tsp. Salt;
• 1 tsp. Cornstarch plus extra for dusting;

• Stir the soy sauce into the scallops and, in a separate bowl, toss the eggplant with the salt. Set both of these aside for at least 15 minutes.
• Toss the Scallops with cornstarch, quickly pan-fry over medium heat until lightly browned, and set aside.
• Rinse the eggplant pieces with water to remove excess salt and pat dry.
• Toss the Eggplant with cornstarch, quickly pan-fry over medium heat until nicely golden, and set aside.
• Turn the heat to high, add a couple of tablespoons of oil and briefly fry the garlic until it is just starting to turn brown.
• Add the peppers and saute until softened slightly, then add the Black bean mixture.
• Stir for a moment or so and then add the scallops and the eggplant, tossing until they are heated through.
• Add the sauce mix and when it thickens, str in the Bails. When the Basil wilts, plate and serve.