This simple Chinese treatment can be used with either sea or “bay” scallops. In either case, don’t overcook them; they only need to be heated through.
INGREDIENTS:
1-1/2 tablespoons Chinese fermented black beans
2 tablespoons Chinese rice wine or dry sherry
1/2 pound broccoli
12 tablespoons peanut or other vegetable oil
1/2 pound scallops, any size (largest sizes may be cut in half into thinner discs)
2 teaspoons minced ginger
1 green onion, minced
1/4 cup unsalted chicken stock
1 teaspoon soy sauce
INSTRUCTTIONS:
Roughly chop the black beans and combine with the wine.
Trim the broccoli, separate the florets, and cut the stems crosswise into thick slices. Blanch or steam until just tender.
Heata wok or deep skillet over high heat and add the oil. Add the scallops and stir-fry for a few seconds, just until heated through. Remove from the pan with a slotted spoon and set aside.
Add to the wok the ginger, green onion and broccoli, and stir-fry until the broccoli is heated through.
Add the bean mixture, stock and soy sauce and cook until the raw wine flavor disappears and the liquid is reduced slightly.
Return the scallops to the pan to reheat and serve immediately.
Serves 2 as a main dish, 3 to 4 with other dishes.