Scallops with Black Bean Sauce

Scallops with Black Bean Sauce

Enjoy this flavorful Asian-style seafood stir-fry - scallops and veggies in black bean sauce - ready in just 35 minutes!

Prep Time

25

Minutes

Total Time

35

Minutes

Makes

4

servings

2
medium carrots
1/4
pound Chinese pea pods (1 cup)
1
small leek
1
pound sea or bay scallops
1/4
teaspoon salt
1/2
cup black bean sauce
2
green onions, sliced
Fresh cilantro sprigs, if desired
  1. 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.
  2. 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.
  3. 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
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Idea: Dress up this dish by cutting the scallops horizontally in half, then crosscut the tops. Steam scallops until tops open like a flower and centers are white. Arrange the scallops on the vegetable mixture, and top with sauce. egg rolls and sweet-and- sour sauce.
Substitution
When leeks aren't available or if you just want to use homegrown onions, four green onions can be used in this recipe. Use two chopped onions in place of the leeks and two as a garnish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 125
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1g,),
  • Cholesterol 20mg;
  • Sodium 610mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 3g,
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 3 Vegetable;
    • 1 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.