Ingredients
Units
Scale
- 1 tablespoons canola oil
- 2 large cloves garlic, minced
- 2 tablespoons finely grated fresh ginger
- 2 tablespoons black bean garlic sauce
- 1/3 cup rice wine
- 1/4 cup mirin
- 2 tablespoons fresh lemon juice
- 2 green onions, sliced
- 1 pound wild dry sea scallops (patted dry)
- 1/4 teaspoon freshly ground pepper
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the oil in a small sauce pot over medium-high heat. Add the garlic and ginger and sauté until translucent and fragrant, about 30 seconds.
- Add in the black bean garlic sauce and stir for 1 minute. Stir in the rice wine and mirin. Lower the heat to simmer, stirring until the liquid is reduced by about half, about 3 minutes. Stir in the lemon juice and remove from heat.
- Season the scallops on both sides with the pepper. Heat a grill pan or cast iron pan on high.
- Sear the scallops until golden brown and cooked through, about 2 to 4 minutes per side.
- Plate the scallops and drizzle with the black bean sauce and garnish with cilantro sprigs.
- Serve with a side of grilled asparagus or your favorite green side dish.
Notes
For this post we’ve partnered with [Simply Surimi Seafood.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 254
- Sugar: 15.6 g
- Sodium: 967.8 mg
- Fat: 4.5 g
- Carbohydrates: 25.8 g
- Protein: 24 g
- Cholesterol: 46.5 mg