Grilled Sea Scallops with Cilantro & Black Bean Sauce

Servings: 6 servings, about 4 scallops & 1 1/2 tablespoons sauce each
Prep: 45 mins
Total: 45 mins
2 tablespoons fermented black beans (see Note) or 1 tablespoon black bean-garlic sauce (see Note)
2 tablespoons canola oil, divided
2 large cloves garlic, peeled and finely grated or minced
2 tablespoons 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 tablespoons lemon juice
1 1/2 pounds (24-30) large dry sea scallops, (see Note)
1/4 teaspoon freshly ground pepper, or to taste
1. If using fermented black beans, place them in a small bowl, cover with water and let stand for 10 minutes. Drain and rinse.
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.
3. Preheat grill to high.
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.

6 Responses to “Grilled Sea Scallops with Cilantro & Black Bean Sauce”

  1. July 13, 2010 at 2:54 am

    Mmmmm, now I am craving scallops!

  2. July 13, 2010 at 4:18 am

    It does sound really good doesn’t it???

  3. July 15, 2010 at 7:42 am

    I freakin’ love scallops. I do a recipe using them with three colored peppers, thin sliced carrots cut on the bias, grated ginger, thin sliced onions, garlic, salt, pepper and spinich. Reduce the drippings and serve over angel hair pasta. Add a good wine, and love is in the air!!!

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