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Scallops in Shell with Garlic and Black Bean Sauce

Fish and Seafood

Scallops in Shell with Garlic and Black Bean Sauce
2 scallops in their shells, per person, prepared as below
2 scallions, white part only, minced
3 teaspoons vegetable oil, divided by teaspoons
1 Tablespoon thin soy sauce
dash of ground white pepper
½ teaspoon of sesame oil
1 teaspoon black bean sauce, per two scallops
1 teaspoon crushed fried garlic flakes
1 Tablespoon chopped green part of a scallion
1. To prepare the scallops, open them or have the fish merchant do so and remove and discard the skirt of each one. Retain the shells, and remove the coral, if any. Save that for another recipe to be made that day or the next. Then remove the tough muscle attached to the shell and discard it; and finally, rinse the scallops, dry them with a paper towel, and set them aside.
2. Scrub the scallop shells and place them in boiling water for five minutes. Drain and cover with cold water, and allow them to cool, then dry them and set aside.
3. Put minced white part of the scallions in a small bowl with two teaspoons of the vegetable oil, soy sauce, white pepper, and sesame oil.
4. Put one scallop on one scallop shell, and top it with some black bean sauce and garlic flakes and steam over boiling water for five minutes. Remove and sprinkle each of them with the minced scallion greens. Then serve.

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