Pan-Seared Sea Scallops in Black Bean Sauce

Image of Corinne Trang
Rated 4.5 based on 5 customer reviews
Pan-Seared Sea Scallops in Black Bean Sauce
Pan-Seared Sea Scallops in Black Bean Sauce

Directions

Mealthy Tip

Quadruple the quantity of the sauce and freeze for future use to make this recipe even easier. Savory black bean sauce is also excellent with braised pork ribs. For a vegan version of the dish, serve with grilled, steamed, or pan-fried tofu or seitan.

Nutrition Facts

Per Serving: 189 calories; 9g fat; 12.1g carbohydrates; 14g protein; 21mg cholesterol; 350mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 189 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 4%
Trans Fat 0.2g
Polyunsaturated Fat 5.2g
Monounsaturated Fat 2.2g
Cholesterol 21mg 7%
Sodium 350mg 15%
Total Carbohydrate 12.1g 4%
Dietary Fiber 3g 11%
Sugars 0.4g
Protein 14g
Vitamin A 2% Vitamin C 4%
Calcium 2% Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Aja A

Aja A says:

First time trying out fermented black beans last night and I surprisingly liked it a lot. So many different flavors happening in this dish, I could kinda taste the scallops. Still a good dish and will make again.

Image of Sam Dalton

Sam Dalton says:

I really like scallops, and definitely enjoyed them with this Chinese black bean sauce. It was definitely a unique taste, but in a good way, very flavorful. This is a great dish for date nights, but also quick enough to prepare on a busy weeknight too.

Image of Monica Allen

Monica Allen says:

I stalked this recipe just for the sauce, and made a large batch to freeze. I always have a hard time cooking scallops but this recipe cooks them for the right amount of time, so that they're not rubbery and overcooked.

Image of Sheila Long

Sheila Long says:

Made a vegan version of this dish using pan-fried tofu. The fried scallions on top was the perfect final touch. I'd love to make this again.

Image of Jenny J

Jenny J says:

I used blackening seasoning on the scallops and paired it with fresh veggies. I really liked the black bean sauce. Next time I will try it with the braised pork ribs, as suggested in the tip box.