1 lb. fresh or frozen scallops
1 tsp. soy sauce
1/2 tsp. sugar
Pinch of black or white pepper
1 tsp. cornstarch
1 tsp. white wine or sherry
1/4 tsp. salt
1 tbsp. seasoned salted black beans (or black bean paste)
2 tsp. peanut or vegetable oil
1 clove garlic, smashed
2 dry or fresh red chilies, smashed
1 tsp. finely chopped fresh ginger root
2 green onions with tops, cut into 1-inch pieces
1 big bell pepper, cut into sm. cubes, 1/2 inch
1/2 tsp. sesame oil

Clean scallops, if scallops are large, cut into half (cross section). Boil water in a 3-quart saucepan and place clean scallops into boiled water and stir for 1/2 minutes. Drain and dry scallops with paper towel. Marinate scallops with soy sauce, sugar, black or white pepper, cornstarch and wine for 30 minutes.

To prepare black bean paste, rinse black beans, add garlic, red chilies, onions with tops and ginger root, mix well; smash with a spoon.

Heat 2 tablespoons oil in a 10-inch skillet or wok, add 3/4 of prepared black bean paste, stir fry for 1 minute. Add marinated scallops and cook scallops until scallops turn white, about 5 minutes. Remove scallops from skillet; add 1 tablespoon oil and the rest of black bean paste. Stir, add ginger root, onions and large bell pepper and cook for 5 minutes. Stir in scallops; stir fry 2 minutes. Sprinkle with sesame oil and serve with steamed rice, if desired.