Scallops with Black Beans | #lifenpostcards
Here's a quick and easy recipe for a fresh scallops with black beans.
Quick & Easy Fish Stir Fry in Black Bean Sauce 速炒豆酱鱼 Chinese Fish Recipe • Work From Home Meal Idea
Like us, some of you may be working from home because of coronavirus (COVID-19). Instead of having instant noodles, you can easily whip this up in less than 15 mins. Don't forget to cook some rice to go with this dish. If you want to make it even more nutritious, consider adding some vegetables in for an all-rounded meal. Just one dish for one meal. Enough and perfect. Stay safe, everyone!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 3 pax
Marinated fish
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300g snakehead fish (Toman fish) or any white flesh fish
A few dashes of white pepper
1/2 teaspoon of fresh young ginger juice
1/3 teaspoon of salt
1 tablespoon cornflour (
Other ingredients
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2 chopped shallots
10g chopped young ginger
2 stalks spring onion (add stem first then the leafy part at the end of the cooking process)
4 cloves chopped garlic
1 tablespoon black bean paste (
250ml water
1/2 teaspoon sugar
2 thinly sliced fresh red chilli - deseeded (optional)
1 tablespoon Chinese cooking wine (Shaoxing Huatiao wine) (
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If you like this recipe, you might like these too:
Restaurant style Chinese Spinach Tofu w/ Mushrooms 菠菜豆腐
Chinese Steamed Chicken & Mushrooms in Oyster Sauce
Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
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Seared Scallops with Black Bean Relish | Price Chopper Cooking How-To
Seared Scallops with Black Bean Relish
Prep: 30 minutes plus marinating and chilling
Cook: 8 minutes • Serves: 4
2 garlic cloves, minced
5 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
12 fresh dry or frozen (thawed) large sea scallops, patted dry
1 can (15 ounces) black beans, rinsed and drained
1 cup thawed frozen corn
¼ cup diced red onion
¼ cup drained and chopped roasted red peppers
1½ tablespoons chopped fresh cilantro leaves
2 teaspoons finely chopped jalapeño pepper
2 tablespoons distilled white vinegar
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 medium avocado, peeled, pitted and diced
Fresh chives for garnish (optional)
1. In small bowl, whisk together half the garlic, 2 tablespoons oil and 1 tablespoon lime juice. Place scallops in large zip-top plastic bag; pour lime juice mixture over scallops. Seal bag and marinate 10 minutes.
2. Meanwhile, in medium bowl, combine beans, corn, onion, red peppers, cilantro, jalapeño pepper and remaining garlic. In small bowl, whisk together vinegar, salt, pepper, 2 tablespoons oil and remaining 2 tablespoons lime juice. Pour vinegar mixture over bean mixture and toss to combine; fold in avocado. Cover and refrigerate until ready to serve.
3. Remove scallops from marinade; discard marinade. Sprinkle scallops with salt and pepper. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat until very hot but not smoking. In batches, add scallops to skillet and cook 4 to 6 minutes or until golden brown, turning once. Serve scallops over bean mixture garnished with chives, if desired.
Approximate nutritional values per serving:
397 Calories, 26g Fat (4g Saturated), 10mg Cholesterol, 502mg Sodium, 31g Carbohydrates, 8g Fiber, 13g Protein
Seared scallops with black bean sauce.m4v
One of our favorite chefs, Myra Kornfeld fixes this delicious recipe!
Created and presented by Myra Kornfeld
Here, spice-rubbed scallops are topped with a zesty sauce. Five- spice powder, a combination of fennel, star anise, cinnamon, cloves, and schezwan peppercorns, along with fermented black soy beans, give this dish its signature flavor. Both are available in gourmet stores and Asian markets. Have all the ingredients for the sauce ready to go before you sauté the scallops, since the sauce comes together in just a couple of minutes.
Editor's note: Myra's recipe calls for sesame oil, which is characteristic of Chinese cuisine. At the cost of altering its flavor, you can cut the omega-6 content of this recipe radically by using mildly nutty macadamia nut oil instead.
Cook's note: To prep the black beans, immerse them in a little water. Lift out the beans, leaving the salt behind. Chop the beans finely.
Serves 4
Scallops
1 pound Alaskan sea scallops, defrosted and wiped dry
1 tablespoon five-spice powder
Unrefined toasted sesame oil or macadamia nut oil
to film the pan
Salt and freshly ground black pepper
Sauce
1 tablespoon unrefined sesame oil or macadamia nut oil
2 tablespoons chopped ginger
3 cloves minced garlic
3 tablespoons fermented black beans, rinsed and chopped
2 tablespoons dry sherry or mirin
1 tablespoon shoyu
1 teaspoon sugar, preferably a natural sugar such as evaporated cane sugar (e.g., Sucanat)
1/2 teaspoon arrowroot powder
½ teaspoon toasted sesame oil or macadamia nut oil
1/4 cup chopped chives, or thinly sliced scallions
Pat the scallops dry once more. Rub the scallops with the five spice powder.
Film a large non-stick skillet with sesame oil and place over medium high heat for 1 to 2 minutes until a hand held 1-inch above the pan feels hot.
Put the scallops in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes.
Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes.
Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Wipe out the skillet before you make the sauce.
Warm the sesame oil in the skillet together with the ginger, garlic, and black beans. Cook 1 minute, until sizzling. Stir in the sherry, shoyu, and sugar, and cook for or 30 seconds.
Mix the arrowroot with 1/4 cup water in small bowl with the toasted sesame oil until well combined. Pour into skillet, stirring constantly about 30 seconds, or until the liquid thickens. Stir in the chives or scallions.
Add the scallops to the sauce and toss to combine or spoon over the scallops. Serve hot.
© Myra Kornfeld. All Rights Reserved myrakornfeld.com
Steamed Fresh Scallops With Black Beans, Shallots & Garlic Sauce || Chinese Recipe || Sotanghon.
Here all the ingredients, just watch my video how to clean the fresh scallop and prepare easy for you all guys. thank you.
#Hongkong #Elisa #Paguirigan
#howtosteamfreshscallopswithblackbeans
#steamedfreshscalopwithblackbeansgarlic,shallotsgarlicsaucesotanghon
#chineserecipestyle
#steamedfreshrecipe
#
Easy Steamed Scallop & Tofu in Garlic Black Bean Sauce 簡易蒸蒜蓉豉汁帶子豆腐 附中英文食譜
Steamed Scallop & Tofu in Garlic Black Bean Sauce 蒜蓉豉汁蒸帶子豆腐
Smooth Tofu 1 pack (700g)
Scallop 300g
Minced garlic 50g
Red chili pepper 1-2pcs
Black Bean 20g
Soy sauce 15g
Sugar 5g
Oil 15g
Sesame oil 10g
Cooking wine 15g
Diced green onions 2 tbsp
Mix 1/2 tsp sugar & 1 tsp salt with 300g water. Soak scallops in it for 20mins.
Wipe dry tofu and cut into about 24 slices. Steam tofu for 5 minutes.
Rinse scallops. Drain well. Slice each horizontally into half. Wipe scallops to the driest.
Soak black bean in water for 10 minutes. Drain well and wipe to the driest.
Peel and mince garlic. Cut chilli pepper into small pieces.
Measure cooking wine & soy sauce.
Discard water from tofu after steaming and wipe tofu to the driest.
Place scallops on tofu slices.
Heat pan. Toast black bean at medium low lo heat until fragrant. Add oil. Saute garlic & red pepper. Add cooking wine & soy sauce. Add 5g sugar. Saute briefly. Pour black bean sauce onto tofu & scallops. Steam for 3 minutes.
Add sesame oil & diced green onions for garnish. Serve.
滑豆腐 1包（700g）
帶子300g
蒜蓉50g
紅辣椒 1-2個
豆豉20g
生抽15g
糖 5g
油 15g
麻油 10g
廚用酒 15g
蔥粒2 湯匙
1/2 茶匙糖和 1 茶匙鹽與 300 克水混合。把帶子浸泡在裡面20分鐘。
豆腐抹乾水，切成約24片，蒸5分鐘。
沖洗帶子，瀝乾水。每個帶打橫切，分成兩半，印乾水。
豆豉浸水10分鐘，瀝乾水分抹乾。
蒜頭去皮切碎，辣椒切成小粒。
秤好酒和生抽。
豆腐蒸好後倒掉水分，將豆腐印至最乾。
帶子排放在豆腐片上。
熱鍋，用中低火將豆豉烘香，加入油，爆香蒜蓉和紅辣椒粒，加入酒和生抽，再加入5克糖。稍微炒一下。將豆豉醬淋在豆腐和帶子上，蒸3分鐘。
淋上麻油和撒上蔥粒裝飾。
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