Succulent Scallops in a Spicy Black Bean Sauce
Well, The Year of the Snake is finally upon us and Chinese New Year will officially be celebrated until Wednesday 13 February.
Last year we were fortunate enough to be in Hong Kong to celebrate Chinese New Year. One of my fondest memories was visiting the flower market at Victoria Park. It was a beautiful sight to behold; a sea of orange and green as kumquat trees were being sold in abundance. I even bought 3 orchid plants; blue, purple and pink to brighten up our home and they lasted all of 3 months under my supervision. What can I say?I just don’t have magic plant hands.
Chinese New Year would not be the same in Hong Kong without the glorious firework display that takes place at Victoria Harbour. For a full 23 minutes; not a minute more, not a minute less (how’s that for precision?) the crowd is dazzled and fixated as the sky is given over to a series of speedy, powerful and artistic displays of light.
Sadly, we missed it this year but I took a few snaps to see how the preparations were coming on before the flight back to London. The malls had just started to decorate with different styles of lighting.
Oriental Lighting in the IFC Mall
Chinese New Year decorations at The Landmark, Hong Kong
A real-life money tree appeared on the scene.
Money Tree dripping with lai see (red envelopes filled with money)
But mostly, it was all about the pandas.
Panda Playtime at The IFC Mall, Hong Kong
Fun and games with the pandas
I think I have a favorite. Looks like this guy has the right idea.
Chilled out Panda
Moving swiftly on to food, here is another recipe that can be quickly plated up during the Chinese New Year festival. I served these sweet succulent beauties with a peppery watercress salad but to heighten the Asian experience you could serve it with some steamed pak choi or Chinese greens. Or indeed, as scallops have earned an aphrodisiac reputation why not serve this dish up to a loved one on Valentine’s Day? I’d say this is a much better option than the offer of an overpriced restaurant on Thursday…wouldn’t you?
Print Succulent Scallops in a Spicy Black Bean SaucePrep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serving Size: Serves 2 for Lunch or Dinner
A tasty spicy seafood dish knocked up in a matter of minutes. Can be served as a main course, or smaller portions for a starter.
Ingredients
- 200g of fresh scallops
- 1 clove of garlic, pressed
- 1 tsp of freshly grated ginger
- 3 tbsp of fermented black beans
- 2 spring onions, topped and tailed and cut into 5cm slices
- 1 bird's eye chilli, finely chopped (remove the seeds if you prefer it milder)
- 3 tbsp of light soy sauce
- 3 tbsp of Shaoxing rice wine
- 3 tbsp of stock (I used Chicken stock)
- 2 tbsp of peanut oil
Instructions
- Heat the peanut oil in a wok or heavy based frying pan
- Add the pressed garlic, ginger and chilli and stir-fry for about 1 minute.
- Add the fermented beans and scallops and stir-fry for just over 1 minute.
- Pour in the light soy sauce and Shaoxing rice wine and mix together.
- Add the stock, lower the heat and simmer for about 2 minutes.
- At the last moment add the chopped spring onions, stir and serve immediately
Notes
Scallops can be replaced with beef if a meat dish is preferred.
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Scallops in a Spicy Black Bean
Further suggestions for Asian inspired recipes on How to be a Gourmand include:
Cantonese Style Sea Bream with Chilli and Ginger Broccoli Florets
Asian Dressed Aubergine
Pork Bánh Mì
