Scallops and Peppers With Black-Bean Sauce
Published May 11, 1993
- Total Time
- 15 minutes
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Ingredients
16 ounces whole red, yellow or orange peppers, or 14 ounces thinly sliced ready-cut peppers (4 cups)
1 tablespoon canola oil
2 tablespoons salted black beans
2 tablespoons dry sherry
1 clove garlic
1 tablespoon fresh or frozen ginger
4 scallions
10 ounces scallops
½ teaspoon sugar
Nutritional analysis per serving (2 servings)
36 grams carbs; 34 milligrams cholesterol; 318 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 9 grams fiber; 575 milligrams sodium; 23 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash, trim, seed and thinly slice whole peppers.
- Step 2
Heat oil in a wok or nonstick skillet. Saute peppers in hot oil while preparing the rest of the dish.
- Step 3
Rinse the black beans under running water; then, mash them slightly with one tablespoon of the sherry.
- Step 4
Mince the garlic; grate the ginger; wash, trim and slice scallions.
- Step 5
Add the beans, garlic, ginger and remaining sherry to the peppers, and stir for 10 seconds.
- Step 6
Stir in the scallops. If scallops are small, cook about one minute; cook large ones two or three minutes. Stir in sugar and scallions, and serve.
Private Notes