2 tablespoons butter
2 tablespoons minced Chinese black beans
1 tablespoon minced garlic
1 bunch scallions, sliced, white and green separated
1 pound small scallops (U-50s)
2 cups zucchini, same size dice as scallops, 1/4-inch dice
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
Steamed white and brown rice combo

In a heavy sauté pan or wok on medium-hot heat, add canola oil to lightly coat. When oil is hot, add the black beans, garlic and scallion whites and season. Saute for 1 minute, then add the scallops and zucchini and toss to coat. Add butter and stir to combine. Toss for 2-3 minutes until scallops are just cooked through. Check flavor and season if necessary. Add the scallion greens, toss to combine, and serve on steamed rice combo.

• Wine Notes:
• Kim Crawford Marlborough Sauvignon Blanc 2006
  Selected from low yielding vineyards in Marlborough and cool fermented. The stelven (screw-top) cap means no possibility of cork taint and minimized oxidation, making for a more consistent product. This wine has the classic Sauvignon Blanc aroma of freshly cut grass and tropical fruit and is full-flavored with a cleansing acidity. Pairs beautifully with the Scallops and Zucchini with Black Beans.
  
  
  2003 Kendall Jackson Vintner's Reserve Meritage 2003
  Bordeaux-style blend of Cabernet Sauvignon, Merlot and Cabernet Franc from several counties in California, including Mendocino, Sonoma and Napa. A multi-layered wine with a medium finish, with flavors ranging from espresso to black cherry. This is great with the Grilled Rib Eye with Black Bean Compound Butter and Haricot Vert Black Bean Almondine.
  
  
  
  >>This recipe appears in Episode #513.
  
  >>Click here for a printer friendly version
  

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