Stir-Fried Sea Scallops with Black Bean Sauce

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

The black beans add zing and the oyster sauce adds a silkiness to the texture of this dish. You can also add some freshly chopped red or wild green chillies to really lift the intensity of the sauce and make it a classic black bean and chilli.


  • 10 large sea scallops
  • 2 tablespoons fermented black beans
  • 2 cloves garlic, crushed
  • 6 slices of peeled ginger
  • 2 teaspoons sugar
  • 2 teaspoons light soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons vegetable oil
  • 3 spring onions (scallions), cut into 2 cm (¾ inch) lengths
  • 3 tablespoons fresh chicken stock


    Mix together the black beans, garlic, ginger, sugar, soy sauce and oyster sauce in a bowl.

    Heat a wok until just smoking. Add the vegetable oil and, when hot, stir-fry the scallops for 30 seconds, then add the spring onions, continuing to stir-fry until the scallops are just cooked through. Remove from the wok.

    Reheat the wok and stir-fry the black bean mixture until fragrant. Add the stock and bring to the boil, then return the scallops and spring onions to the wok and toss together.