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12
Sauce
1 tablespoon
1/2 tablespoon
1 1/2 tablespoons
4 tablespoons
1/2 tablespoon
1 teaspoon
1 tablespoon
2 tablespoons
1 tablespoon
2 tablespoons
1 teaspoon
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Fresh scallops, with shells
Fresh root ginger, finely chopped
Red chili, finely chopped
Salted black beans
Vegetable oil
Garlic, crushed
Pounded Szechwan peppercorns
Spring onion (scallion), finely chopped
Soy sauce
Rice wine or dry sherry
Good stock
Sesame seed oil
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Method :
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Scrub the scallops under
running cold water.
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Then remove the flat
shell.
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Soak black beans in hot
water for 5 minutes.
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Drain and crush.
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Put the scallops on a
large heatproof dish, place in a steamer and steam for 8-9
minutes.
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Meanwhile, heat the
vegetable oil in a small wok or saucepan.
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When hot, stir-fry the
ginger, chili, garlic, peppercorns, onion and black beans for 30
seconds.
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Add the soy sauce, sherry
and stock and continue to stir-fry for another 15 seconds.
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Sprinkle on the sesame
seed oil.
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Drip about 2 teaspoons of
the sauce over each scallop and serve them in the shells.
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The diners should be able
to remove the scallops from their shells.
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Then drink the remaining
sauce from the shells.
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