Seafood

Scallops in black bean sauce


Ingredients for making scallops in black bean sauce

  1. Scallops 750 grams.
  2. Rice wine drink (can be dried sherry) 1 tablespoon.
  3. Garlic 3 cloves.
  4. Black beans 3 tablespoons.
  5. Onions (or red) 1 piece.
  6. Vegetable oil (olive or sunflower) 3-5 tablespoons.
  7. Soy sauce 2 teaspoons.
  8. Capsicum (red and young) 2 pods.
  9. Ginger shabby 1 pinch.
  10. Potato starch 1-2 tablespoons.
  11. Sugar 1 tablespoon.
  • Main IngredientsMussels and Scallops, Beans
  • Portion 2-4
  • World CuisineFrench Cuisine

Inventory:

Cooker, Skimmer, Trowel, Frying pan, Small capacious pan, Wooden cutting board, Knife, Paper napkins, Two deep bowls, Serving plate

Cooking scallops in black bean sauce:

Step 1: defrost the scallops.

In any supermarket, you can buy pure scallop fillet, namely the muscle that connects both wings at the sink. Very tasty scallop caviar is mainly sold separately, and the shells themselves are used as decorations. Large stores mainly sell scallops, which are grown on special farms, both weighed and in bags. It is best to buy labels with packages from fairly well-known manufacturers. They sell mainly scallops after a shock freeze, which almost did not lose their original taste. Scallops basically unfreeze pretty quickly - they just need to be lowered right in the bag into a deep bowl with cold water on 25-30 minutes. Culinary experts put the purchased scallop fillet into cold water already without packaging, but the water is half diluted with milk. The most important thing here is to extract scallops immediately after defrosting them like that, or they may lose their taste.

Step 2: cook and scallop mode.

Scallops are boiled only in salted water and not more 5 minutesuntil they have lost their transparency. To do this, take a small but roomy pot, pour water there and put on a big fire. We salt and wait until the water in the pan boils, then we throw scallops there and cook. Before this, we cut the scallops with a sharp knife on its one and only side crosswise, then carefully wash the dirt and sand from the inside under running water and put it in a cold place. After cooking, remove the scallops from the pan with a slotted spoon and lay them on paper towels so that excess water can freely drain. After the scallops have dried, put them in a deep bowl and pickle in soy sauce with a very small amount of black pepper.

Step 3: fry the vegetables with scallops.

After that we take onions and chillies, cut everything into strips on a cutting board. We put a frying pan on a stove, put onion and pepper there, pour a little sunflower or olive oil and lightly fry over low heat. Now everything is a little salt. After that, put the pepper and onion in a bowl. In the same pan or another, pour the vegetable oil, heat it and then only spread our already pickled scallops there. Add ginger here and simmer everything on low heat. 2-3 minutes. Then pour the wine, mix everything thoroughly and put it in a separate bowl.

Step 4: prepare the sauce.

The sauce in which we previously marinated scallops are not poured anywhere, but, on the contrary, add sugar and potato starch to the bowl. Mix everything thoroughly.

Step 5: the final cooking step.

In a frying pan with oil preheated on it, spread the beans, chop the garlic finely on the board and add it to the beans in the pan. Stew constantly stirring minutes 2 and add scalloped vegetables there. Then we pour everything with sauce and bring everything to a boil, stirring thoroughly.

Step 6: Serve the scallops in black bean sauce.

After everything boils 1-2 minutes, remove the pan from the stove and put the finished dish on a serving plate. Top you can decorate the dish with herbs and olives. Serve on the table our exotic masterpiece should be still hot. Enjoy your meal!

Recipe Tips:

- - Most often, scallops are stewed together with many other seafood in ordinary tomato sauce with a small addition of lemon and finely chopped garlic.

- - By the way, the meat of any scallop contains such useful substances as: vitamin B 12, as well as riboflavin and thiamine.

- - In addition to all the useful things that are contained in scallops, it is also an ideal source of calcium. Because in its wings contains about 98.2% calcium carbonate.