Stir-Fried Sea Scallops with Hot Bean Paste

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

The flavours are spicy, but the taste of the shellfish still comes through. This makes a great Sunday lunch for two with some rice and a good glass of Riesling. You can add any vegetables you like, and even though the black beans make this similar to the last dish, the chilli paste, black vinegar and yellow bean soy sauce add another dimension.


  • 10 large sea scallops
  • 4 tablespoons peanut oil
  • 100 g (3Β½ oz) snow peas (manegtout), trimmed
  • 1 small knob of ginger, peeled and finely chopped
  • 8 cloves garlic, finely chopped
  • 3 tablespoons hot bean paste
  • 1 tablespoon shaoxing
  • 1 tablespoon yellow bean soy sauce
  • 1 tablespoon Chinkiang vinegar
  • 1 teaspoon sugar
  • 3 tablespoons fresh chicken stock
  • freshly ground white pepper
  • 2 spring onions (scallions), finely chopped
  • 1 small handful of coriander (cilantro) leaves


Heat a wok until smoking. Add half the peanut oil and, when hot, stir-fry the scallops in batches until almost cooked through; remove and wipe the wok clean. Reheat the wok with another tablespoon of oil and stir-fry the snow peas until just tender, then remove from the wok. Reheat the last tablespoon of oil in the wok and stir-fry the ginger, garlic and hot bean paste until fragrant. Deglaze the wok with the shaoxing, then add the soy sauce, vinegar, sugar and stock and simmer for 2 minutes. Return the scallops and snow peas to the wok and toss together.

Spoon into a bowl, give it a good grind of white pepper and sprinkle with spring onions and coriander to serve.