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Scallops with Black Bean Sauce

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  • Prep Time 25 min
  • Total Time 35 min
  • Servings 4
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Enjoy this flavorful Asian-style seafood stir-fry - scallops and veggies in black bean sauce - ready in just 35 minutes!

Ingredients

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

Directions

  • 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

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
125
Calories from Fat
25
% Daily Value
Total Fat
3g
Saturated Fat
1g
Cholesterol
20mg
Sodium
610mg
Total Carbohydrate
13g
Dietary Fiber
3g
Protein
15g
% Daily Value*:
Iron
18%
18%
Exchanges:
3 Vegetable; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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