Grilled Sea Scallops with Cilantro and Black Bean Sause Recipe
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Ingredients: Grilled Sea Scallops with Cilantro & Black Bean Sauce
From EatingWell: August/September 2006
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Here, Chinese fermented black beans are stir-fried with garlic and ginger, flavor-enhanced with Chinese or Japanese rice wine, and blended into a delicate puree that makes a delicious dip to complement all sorts of grilled seafood, including plump sea scallops. Sweet mirin counterbalances the saltiness of the beans.
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6 servings, about 4 scallops & 1 1/2 tablespoons sauce each
Active Time: 45 minutes
Total Time: 45 minutes
NUTRITION PROFILE
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |
View Our Nutrition Guidelines » INGREDIENTS
2 tablespoons fermented black beans (see Note) or 1 tablespoon black bean-garlic sauce (see Note)
2 tablespoons canola oil, divided
2 large cloves garlic, peeled and finely grated or minced
2 tablespoons finely grated fresh ginger
1/3 cup Shao Hsing rice wine (see Note) or Japanese sake
1/4 cup mirin, (see Note)
2 teaspoons toasted sesame oil
1/2 bunch fresh cilantro, stems trimmed, plus sprigs for garnish
3 tablespoons lemon juice
1 1/2 pounds (24-30) large dry sea scallops, (see Note)
1/4 teaspoon freshly ground pepper, or to taste
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Directions: |
Directions:If using fermented black beans, place them in a small bowl, cover with water and let stand for 10 minutes. Drain and rinse.
Heat 1 tablespoon oil in a large skillet or wok over high heat. Add garlic and ginger and cook, stirring, until light golden and fragrant, 30 to 45 seconds. Add the black beans (or black bean-garlic sauce) and cook, stirring, for 1 minute. Carefully pour in rice wine (or sake), mirin and sesame oil; lower the heat to medium-low and simmer, lightly crushing the black beans, until the liquid is reduced by about half, about 3 minutes. Remove from heat.
Preheat grill to high.
Put cilantro, lemon juice and the remaining 1 tablespoon oil in a blender; process until smooth. Transfer the marinade to a large bowl, add scallops and gently toss to coat with the marinade. Divide the scallops among 6 skewers, spacing about 1/2 inch apart. Season with pepper. (Discard marinade.) Oil the grill rack (see Tip). Grill the scallops until golden and crisp on the edges and cooked through, 2 to 4 minutes per side. Serve with the black bean sauce and garnish with cilantro sprigs. |
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Notes: |
Personal
Notes: Per serving: 196 calories; 6 g fat ( 1 g sat , 1 g mono ); 37 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 20 g protein; 0 g fiber; 183 mg sodium; 383 mg potassium.
Nutrition Bonus: Selenium (37% daily value), Magnesium (17% dv).
Carbohydrate Servings: 1/2
Exchanges: 1/2 other carbohydrate, 3 very lean meat, 1 fat
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