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Sea Scallops with Spicy Black Bean Sauce

from Nobu West by Nobu Matsuhisa and Mark Edwards
Sea Scallops with Spicy Black Bean Sauce

2 large fresh, live scallops
2/3 cup thinly shredded cabbage
1/3 cup thinly shredded leek
1/4 cup Spicy Black Bean Sauce
freshly ground black pepper

to serve:
Sea salt
Egg white

Dipping Sauce:
Soy sauce
Rice vinegar
Hot chili oil

This and many other wonderful recipes may be found in
Nobu West
by Nobu Matsuhisa and Mark Edwards from Andrews McMeel Publishing

The scallops are baked in their shells with a little sake and some black bean paste, which create a sauce in the bottom of the shell.

Heat the oven to 400°F. Scrub the outside of the scallop shells. Then, using a knife, open the scallop shells and extract the scallop meat. Remove the beard and the frilly outer membrane from each scallop muscle and discard. Scrub the inside of the deepest shell from each scallop and pat dry.

2 Nestle the scallops in the middle of the cleaned shells and arrange the shredded cabbage and leek around the outside of the scallops. Spoon the black bean sauce over the top of the scallops and season with pepper.

3 Bake in the oven for 6 to 8 minutes, until the scallops are just cooked through.

4 Serve on a bed of salt mixed with a little egg white, which keeps them upright.

note: If you cant get fresh scallops in their shells, use any shelled fresh scallop and cook them in an earthenware baking dish.

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