Sesame-Crusted Scallops with Black Bean Sauce

[migration] empty title 262 Author: Canadian Living Credits: [migration] empty title 262

  • Portion size 4 servings


  • 1 pkg sea scallop thawed (about 16 pieces)
  • 1 tablespoon sesame oil
  • 3 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon chopped thinly sliced green onions
Black Bean Sauce:
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced gingerroot
  • 1 clove garlic minced
  • pinch hot pepper flakes
  • 1/3 cup sodium-reduced chicken stock
  • 2 tablespoons black bean sauce
  • 1 tablespoon dry sherry


Black Bean Sauce:
In skillet, heat oil over medium-high heat; cook ginger, garlic and hot pepper flakes until fragrant, about 10 seconds. Add stock, black bean sauce and sherry; boil vigorously until reduced to about 1/4 cup (50 mL), about 2 minutes. Set aside.

Meanwhile, pat scallops dry with paper towel; brush with sesame oil. In small bowl, stir together white and black sesame seeds and cornstarch. Press both sides of scallops into sesame seed mixture.

Place large nonstick skillet over medium-high heat; brush with vegetable oil and heat until starting to smoke. Cook scallops until browned on outside and cooked through, 2 to 3 minutes per side. Transfer to serving platter and keep warm.

Strain sauce, if desired; drizzle over scallops. Sprinkle with coriander.

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Sesame-Crusted Scallops with Black Bean Sauce