Seared Scallops and Noodles with Salted Black Bean Sauce

Name: Seared Scallops and Noodles with Salted Black Bean Sauce
Yield: Serves 4
Cuisine: Asia
Ingredients: 3 tablespoons Chinese salted black beans, rinsed and chopped; 2 tablespoons slivered garlic; 2 tablespoons peeled and finely chopped fresh ginger; 1 cup homemade chicken or fish stock or your favorite canned broth; 3 tablespoons olive oil; 1 pound large fresh sea scallops, side muscle removed; 1 pound fresh Chinese egg noodles or other long pasta of your choice; 1 pound fresh Chinese egg noodles or other long pasta of your choice; ¼ cup roughly chopped fresh cilantro leaves; ½ cup thinly sliced green onions (white and green parts); 1 cup homemade chicken or fish stock or your favorite canned broth; 1 cup homemade chicken or fish stock or your favorite canned broth; 2 tablespoons soy sauce; 1 teaspoon or so sugar; 2 teaspoons lightly toasted sesame seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

This sauce uses the salted or “fermented” black beans that are a staple in Chinese cooking. They are sold in a variety of packages. Finding good fresh scallops is sometimes difficult, so you can substitute whatever good fish or shellfish is available to you.

Ingredients

3 tablespoons olive oil
1 pound large fresh sea scallops, side muscle removed
3

Asia
Noodles
Mediterranean

Method

In a wok or nonstick skillet, heat 2 tablespoons of the olive oil and quickly sauté the scallops over high heat to brown them lightly on both sides, about 2 minutes total. Resist the temptation to move them around, which would interfere with the development of a beautiful golden crust. Be careful no