Stir-fried scallops with black beans recipe

Neil Perry
Neil Perry's scallop stir-fry.
Neil Perry's scallop stir-fry. Photo: William Meppem
Difficulty
Easy

Serve as a midweek stir-fry, or pair the scallops with my sweet barbecued pork (recipe here) to make a delicious meal – simply accompany with steamed greens and rice.

Ingredients

2 tbsp vegetable oil

250g large sea scallops

1 tbsp fermented black beans

2 garlic cloves, chopped

1 knob of ginger, julienned

​ 2 tbsp red capsicum, chopped

2 tbsp green capsicum, chopped

4 shallots, cut into 3cm lengths, white and green parts separated

3 tbsp light soy sauce

2 tbsp shaoxing wine

3 tbsp oyster sauce

1 tsp sugar

¼ cup fresh chicken stock

3 tbsp coriander leaves

1 shallot, julienned

Method

Heat the oil in a wok until it's beginning to smoke. Stir-fry the scallops until they are just cooked, remove from the wok and set aside. If necessary, add a little more oil to the wok and then stir-fry the black beans, garlic, ginger, red and green capsicum and the white parts of the shallots until fragrant.

Return the scallops to the wok with the light soy, shaoxing wine, oyster sauce, sugar and stock. Cook for 1 minute.

With a slotted spoon, transfer the scallops and vegetables to a platter and then reduce the sauce until it thickens, about 5-6 minutes. Add the green parts of the shallots and pour over the scallops and vegetables. Scatter with the coriander leaves and julienned shallot and serve.