For today’s cooking, I picked scallops as I found some succulent ones in the market today. I paired the scallops with fresh enoki mushrooms and heaped in some fermented black beans. After a few minutes of steaming, the scallops and enoki mushrooms were bathed in a lightly flavored broth bursting with natural sweetness of the scallops and enoki mushrooms. The fermented black beans were simply icing on the cake. Yum…
Steamed Scallops with Fermented Black Beanspicture savedIngredients:6 diver scallops1 stalk scallion (cut into threads)1 inch young ginger (shredded)1 pack enoki mushrooms (cut off the roots)1 teaspoon soy sauce1/8 teaspoon sugar1 tablespoon rice wine or sake1 teaspoon fermented black beans (rinsed with water and mashed)
Spread the enoki mushrooms evenly on a plate. Arrange the scallops on top of the enoki mushrooms. Top the scallops with shredded ginger and mashed fermented black beans. Sprinkle rice wine, soy sauce, and sugar over the scallops. Steam for 5 minutes. Garnish with scallions and serve hot.