Scallops With Black Bean Sauce

• 1 pound scallops fresh or frozen
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• white pepper or Pinch of black
• 1 teaspoon cornstarch
• 1 teaspoon white wine or sherry
• 1/4 teaspoon salt
• 1 tablespoon black beans seasoned salted, or black bean paste
• 2 teaspoons peanut oil
• 1 clove garlic smashed
• 2 red chilies dry or fresh, smashed
• 1 teaspoon fresh ginger root finely chopped
• 2 green onions with tops, cut into 1-inch pieces
• 1 bell pepper cut into sm. cubes, 1/2 inch
• 1/2 teaspoon sesame oil

1. Clean scallops, if scallops are large, cut into half (cross section). Boil water in a 3-quart saucepan and place clean scallops into boiled water and stir for 1/2 minutes. Drain and dry scallops with paper towel. Marinate scallops with soy sauce, sugar, black or white pepper, cornstarch and wine for 30 minutes.
2. To prepare black bean paste, rinse black beans, add garlic, red chilies, onions with tops and ginger root, mix well; smash with a spoon.
3. Heat 2 tablespoons oil in a 10-inch skillet or wok, add 3/4 of prepared black bean paste, stir fry for 1 minute. Add marinated scallops and cook scallops until scallops turn white, about 5 minutes. Remove scallops from skillet; add 1 tablespoon oil and the rest of black bean paste. Stir, add ginger root, onions and large bell pepper and cook for 5 minutes. Stir in scallops; stir fry 2 minutes. Sprinkle with sesame oil and serv

soy sauce, sugar, white pepper, cornstarch, white wine, salt, black beans, peanut oil, garlic smashed, red chilies, fresh ginger root, green onions, bell pepper, sesame oil

Taken from www.yummly.com/recipe/Scallops-With-Black-Bean-Sauce-1672983 (may not work)