Reprinted with the express permission of Tuttle Publishing.

Fresh scallops are a delicate treat and require quick cooking and unfussy embellishments in order to shine. A hint of salty black beans, some sweetish rice wine, a few Asian aromatics and a brief steaming give spectacularly flavorsome results.

Makes 12 scallops or serves 4

Preparation time: 30 minutes

Cooking time: 4 minutes

12 fresh scallops in their shells

2 green onions (scallions), green part thinly sliced lengthwise and soaked in cold water, to garnish

Black Bean Dressing

2 green onions (scallions), white part minced

2 cloves garlic, minced

2 teaspoons minced fresh young ginger root

1 to 11/2 tablespoons black bean garlic sauce (see note)

2 tablespoons rice wine or sake

11/2 teaspoons sugar

1 teaspoon olive oil

Shuck each scallop and discard the top shell. Rinse under running water to remove sand and dirt. Carefully remove the muscle and organ, leaving only the white flesh. Cut the stem to separate the white flesh from the shell with a paring knife. Stand the white flesh vertically on its shell to drain excess water. Shuck all the scallops in this manner.

Make the Black Bean Dressing by combining all the ingredients in a bowl and mix well.

Spoon 1 teaspoon of the Black Bean Dressing over each scallop and steam the scallops in their shells in bamboo steaming baskets for 4 minutes, making sure not to crowd or tilt the scallops inside the baskets (for best results, use stacked basket and steam the scallops individually). Serve hot, garnished with green onions.

Note: The black bean garlic sauce normally used in this dish has large chunks of fermented black soybeans and is sold in small jars in Asian food markets. Whole fermented black beans may also be used with a bit of minced garlic and soy sauce added.