Scallops Black Beans And Chilli Recipes

CHILI SCALLOPS

Steps:

• Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
• Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.

SCALLOPS AND PEPPERS WITH BLACK-BEAN SAUCE

Steps:

• Wash, trim, seed and thinly slice whole peppers.
• Heat oil in a wok or nonstick skillet. Saute peppers in hot oil while preparing the rest of the dish.
• Rinse the black beans under running water; then, mash them slightly with one tablespoon of the sherry.
• Mince the garlic; grate the ginger; wash, trim and slice scallions.
• Add the beans, garlic, ginger and remaining sherry to the peppers, and stir for 10 seconds.
• 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.

GRILLED SCALLOPS WITH BLACK BEANS

Steps:

• Place scallops in shallow dish.
• Combine olive oil, 1/2 teaspoons cumin, ground red pepper; drizzle over scallops, and toss gently.
• Cover and marinate in the refrigerator 30 minutes, stirring occasionally.
• Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot and add onion and garlic and sauté until tender.
• Add bell pepper and sauté until tender.
• Stir in black beans and 1/2 teaspoons cumin; sauté 3 minutes or until thoroughly heated.
• Remove from heat; stir in vinegar and keep warm.
• Remove scallops from marinade; discarding marinade, thread scallops onto 4 (8 inch) skewers.
• Coat grill rack with cooking spray; place over medium coals (300-350°F).
• Place skewers on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque.
• Spoon black bean mixture evenly onto individual serving plates.
• Arrange grilled scallops evenly over black bean mixture.
• Serve immediately.

SCALLOPS WITH BLACK BEAN SAUCE

Steps:

• Cut carrots crosswise into 2 1/2-inch pieces. Remove strings from pea pods; stack and cut into thin julienne strips. Cut leek lengthwise in half and rinse carefully. Cut leek crosswise into 2-inch pieces; cut pieces lengthwise into thin julienne strips. If using sea scallops, cut in half.
• Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add carrots, pea pods, leek and salt; stir-fry about 3 minutes or until carrots are crisp-tender. Remove vegetables from wok to serving platter; keep warm.
• Cool wok slightly. Respray and heat over medium-high heat until cooking spray starts to bubble. Add scallops; stir-fry about 2 minutes or until white in center. Stir in bean sauce. Stir scallop mixture into vegetables. Sprinkle with green onions and cilantro

SCALLOPS & SWEET CHILLI

Steps:

• Mix together the garlic, ginger juice, sweet chilli sauce and coriander with the olive oil.
• Add the scallops to the sauce and leave to marinade for about 1/2 hour.
• Heat a large frying pan until hot, cook the scallops for about 2-3 mins each side depending on size of scallops. Don't be tempted to over cook as they will go all tough.
• Lift out scallops and place onto the rocket salad and drizzle the remainder to the sauce over.

SCALLOPS, BLACK TIGER SHRIMP WITH CHORIZO CHILI

Steps:

• In a saute' pan cook chorizo until it begins to get firm.
• Add remaining vegetables and black beans. Use some of the bean liquid to thin out the mixture. You want to have a pourable consistency. This should take about 5 minutes.
• Add mango puree and asian chili paste.
• In a separate pan, melt butter, then add scallops. Do not shake pan. The scallops must develop a crust before turning over. About 2-3 minutes.
• Add shrimp. When it's time to turn the scallops over, it'll be time for the shrimp to be turned as well. You want the shrimp to be orange with slight charring.
• Carefully add the wine. It should sizzle, then bubble and mix with the flavors of the scallops and shrimp.
• Press on scallops to check doneness. It should be slightly resistant.
• Take a tablespoon and scoop out about 3 ounces of the chili mixture onto each plate.
• Top with micro mint greens.
• Add 3 Scallops in a triangle pattern.
• Intermix with 3 shrimp. Drizzle juices from seafood pan over the diah.