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.
In a wok or nonstick skillet, heat
In the same pan, add the remaining tablespoon of oil, the black beans, garlic, and ginger, and sauté for 30 seconds over medium heat. Add the stock, soy sauce, and sugar, and bring to a boil. Boil for 2 minutes to reduce and thicken the sauce just slightly. Taste it and add more soy and sugar if you think it needs it. Remove the pan from the heat and keep the sauce warm.
Quickly cook the pasta in lightly salted boiling water until al dente. Drain and add to the black bean mixture. Toss, adding the scallops, cilantro, and green onions. Sprinkle with the sesame seeds and serve immediately.
© 2004 John Ash. All rights reserved.