Scallops and Peppers With Black-Bean Sauce

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 Information

  • Nutritional analysis per serving (2 servings)

    287 calories; 8 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 22 grams protein; 34 milligrams cholesterol; 569 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

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

15 minutes