- Rinse scallops; pat dry with paper towels. Toss scallops with oil in bowl until well coated.
- Combine black bean sauce, sesame oil, soy sauce and 3 Tbsp. water.
- Heat heavy nonstick skillet over medium-high heat until hot. Place scallops in single layer in pan. Cook 2 minutes until browned and slightly blackened around edges. Turn scallops over; cook about 2 to 3 minutes longer, or until opaque and cooked through. (Reduce heat during last minute of cooking if pan becomes too hot.)
- Remove pan from heat. Stir in ginger and black bean sauce mixture. Return pan to medium heat; cook just until sauce is heated through.
- Place scallops and sauce on warm serving platter; sprinkle green onions over scallops.
Scallops with Black Bean Sauce
Yield
Yield: 4 servings
kikkoman products used:
ingredients
16 large sea scallops (about 1-1/4 pounds)
1 tablespoon vegetable oil
2 tablespoons Kikkoman Black Bean Sauce with Garlic
1 teaspoon Kikkoman Sesame Oil
1/2 teaspoon Kikkoman Soy Sauce
1 tablespoon slivered fresh ginger root
1/4 cup diagonally, thinly sliced green onions and tops
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
