Seared Scallops with Spinach in Black Bean Sauce

Quick doesn’t have to be boring – especially when it comes to food. Top quality ingredients will give you amazing tasting food, and you don’t always have to spend hours preparing it with a long list of ingredients. That’s not to say I don’t enjoy making complex meals too, but here’s a fast food experience that will be ready in less time than it takes to wait for a food delivery.

Scallops with Spinach & Blackbean Sauce (2)

Ingredients per person

  • 4-6 fresh scallops
  • 2 cups of washed spinach (roughly chopped)
  • About 6 mushrooms, sliced not too thinly
  • 1 large clove of garlic, crushed
  • A little oil for frying
  • 1 tablespoon of black bean sauce
  • Soy sauce
  • Lemon or lime juice

Start by gently frying the mushrooms in a little oil and when they start to soften, add the garlic and spinach and cook until the spinach wilts.

On a hot griddle or under a hot grill, quickly cook the scallops on both sides (this can take less than a minute per side).

Stir the black bean sauce and about a teaspoon of soy sauce into the spinach and mushrooms. Serve the scallops on top of the vegetables with a little squeeze of lemon or lime juice.


59 thoughts on “Seared Scallops with Spinach in Black Bean Sauce

  1. I’ll certainly try this variation ~ have cooked mostly Asian for some three decades or more but never used black bean sauce with spinach! What a lovely ‘soft’ tasting flavouring to use!!!

  2. (Forgive me warming up for this…”mee-mee-mee-meeeeeeee…aHEM…”) “Happy birthday to youuuuuu…Happy Birthday to Youuuuu…Happy Birthday Ms. Chica Andalusia….Happy Birthday Toooooo YOOOOOUUUUU!” Here’s to a magnificent day spent in the company of gorgeous people, quaffing and eating whatever you fancy and enjoying yourself to the max, becuase you are one amazing Chica ma’am 🙂 Love, hugs kisses and slobbers from everyone on Serendipity Farm who are all (including the dogs) going to raise a glass to you later on today 🙂 (before anyone reports me to the R.S.P.C.A. “Water folks…the dogs will have water!” 😉 )

    1. Ah, this was wonderful! I can hear your dulcet tones ringing in my ears (in a good way!). How lovely of you to remember….am having a lazy morning with coffee and my favourite sourdough bread and tomato, then a couple of hours work (glossing skirting boards today), then best pal arrives and drink with pals, then off for a curry (yum!) so a good day planned. Love to you all too – you’ve made my day 🙂

      1. A curry you say Ms Chica? I haven’t had a curry in AGES and if there is one thing that Ms narf does pretty well, it is a nice curry. Only found my curry leaves in the back of the cupboard the other day. I think its a sign! 😉 So glad you had an amazing day. I probably (not the word “probably” now I am 50 I won’t ever take my brain activity as a given any more!) will remember your birthday from now on as it is the same day as Madeline’s 🙂

      2. It is a very small world :). Is it spelled the same way? Most of the time it is spelled “Madeleine” (like that series of vintage books). Madeline was named after that amazing American comedienne Madeline Khan 🙂

      3. LOL! They keep coming up with all of these variations and every time you think you spell them right, you get the evil eye 😉

    1. It’s easily done. I’ve found that if I leave them out of the fridge for an hour or so before cooking to really get them to room temperature then put them on the hottest griddle possible, they cook perfectly!

  3. As soon as I read “scallops” and quick doesn’t have to be boring.. I’ve pinned this one to try:) I love scallops (as do the rest of my family) and am so wanting new weeknight fast recipes that don’t require a ton of measuring and fussing about! And it’s healthy as well!!

  4. I totally agree with you on this meal. The best ingredients will speak for themselves and these scallops seem to have done just that. Muy bien hecho!

  5. I have an odd relationship with scallops. I’m still undecided as to whether I like them or not. I think if they’re good ones – the really big, fat ones then they can be fantastic when cooked well. Seafood in black bean sauce though is amazing isn’t it?! Looks great Chica 🙂

    1. I can understand your feelings – some people just don’t like the texture. The ones here in season over the winter are big fat juicy Rye Bay Scallops – we love them!

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