Scallops And Peppers With Black Bean Sauce Food

SEARED SCALLOPS WITH BLACK BEAN SAUCE

Steps:

• 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.

SCALLOPS WITH BLACK BEAN SAUCE

Steps:

• Cut carrots crosswise into 2 1/2-inch pieces. Remove strings from pea pods; stack and cut into thin julienne strips. Cut leek lengthwise in half and rinse carefully. Cut leek crosswise into 2-inch pieces; cut pieces lengthwise into thin julienne strips. If using sea scallops, cut in half.
• Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add carrots, pea pods, leek and salt; stir-fry about 3 minutes or until carrots are crisp-tender. Remove vegetables from wok to serving platter; keep warm.
• Cool wok slightly. Respray and heat over medium-high heat until cooking spray starts to bubble. Add scallops; stir-fry about 2 minutes or until white in center. Stir in bean sauce. Stir scallop mixture into vegetables. Sprinkle with green onions and cilantro

GRILLED SCALLOPS WITH YELLOW BELL PEPPER-BLACK BEAN SALSA

Steps:

• Mix the oil, Scotch bonnet pepper, garlic and quartered peppercorns in a glass bowl.
• Add the scallops, mix well and let rest at room temperature for one hour.
• Place the chunks of yellow pepper into a processor and add the mustard and vinegar.
• Blend for one minute.
• Strain the puree through a sieve and return the liquid to a blender.
• Turn on the blender and slowly pour the oil.
• Add the hot water, salt and pepper.
• Add the cilantro.
• Pour the mixture in a bowl and add the black beans.
• Grill the scallops on high heat for two minutes on each side.

GRILLED SCALLOPS WITH BLACK BEANS

Steps:

• Place scallops in shallow dish.
• Combine olive oil, 1/2 teaspoons cumin, ground red pepper; drizzle over scallops, and toss gently.
• Cover and marinate in the refrigerator 30 minutes, stirring occasionally.
• Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot and add onion and garlic and sauté until tender.
• Add bell pepper and sauté until tender.
• Stir in black beans and 1/2 teaspoons cumin; sauté 3 minutes or until thoroughly heated.
• Remove from heat; stir in vinegar and keep warm.
• Remove scallops from marinade; discarding marinade, thread scallops onto 4 (8 inch) skewers.
• Coat grill rack with cooking spray; place over medium coals (300-350°F).
• Place skewers on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque.
• Spoon black bean mixture evenly onto individual serving plates.
• Arrange grilled scallops evenly over black bean mixture.
• Serve immediately.

SCALLOPS WITH RED PEPPER SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.

SCALLOPS AND PEPPERS WITH BLACK-BEAN SAUCE

Steps:

• Wash, trim, seed and thinly slice whole peppers.
• Heat oil in a wok or nonstick skillet. Saute peppers in hot oil while preparing the rest of the dish.
• Rinse the black beans under running water; then, mash them slightly with one tablespoon of the sherry.
• Mince the garlic; grate the ginger; wash, trim and slice scallions.
• Add the beans, garlic, ginger and remaining sherry to the peppers, and stir for 10 seconds.
• Stir in the scallops. If scallops are small, cook about one minute; cook large ones two or three minutes. Stir in sugar and scallions, and serve.