Szechuan scallops in black bean sauce from The Sunday Dinner Cookbook: 250 Modern Classics to Share with Family and Friends (page 84) by Editors of Tide & Town

  • scallions
  • dry sherry
  • Show all ingredients...

  • EYB Comments

    Can substitute 1-inch cubes of cod, halibut, or any firm-fleshed white fish, or extra-large shrimp for scallops.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Citrus spinach salad with toasted almonds

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute 1-inch cubes of cod, halibut, or any firm-fleshed white fish, or extra-large shrimp for scallops.

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