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Seared Sea Scallops with Lobster Sauce

Ingredients

1 lb. Large Sea Scallops, muscles removed
2 tbsp. Dried Sherry
1 tbsp. Cornstarch
2 tbsp. fermented Black Beans
4 tbsp. Filippo Berio® Olive Oil
1 tsp. Fresh Ginger, finely chopped
3 cloves of Garlic, finely minced
1/4 lb. Ground Turkey
1/2 tbsp. Cornstarch mixed with 3 tbsp. of water
1 Egg, beaten

Seasoning Sauce:

1 cup Chicken Stock.
1 tbsp. Low Sodium Soy Sauce
1 tsp. Sesame Oil
1/4 tsp. Sugar
Dash of Crushed Red Pepper

Method

Mixed the shallots with the sherry in a bowl. Soak fermented black beans in cold water for 5 minutes. Drain and chop finely.

Combine the seasoning salt mixture in a bowl and set aside.

Heat a wok or sauté pan over high heat. Once very hot, add scallops and sauté on each side for 30 seconds. Remove and leave as much oil in the sauté pan. Heat oil until hot. Add garlic, ginger and black beans until well blended. Add turkey and stir-fry until cook through. Stir in the seasoning salt mixture. Bring to a boil. Cover and simmer for 2 minutes. Add beaten egg and stir.