Scallops with black bean vinaigrette

Based on a recipe in "The food of Australia"

16 scallops
olive oil
salt and black pepper to taste


Vinaigrette
50 g of lee kum kee (black bean and garlic) sauce
50 g shallots finely chopped
30 g of ginger finely chopped
1/2 clove of garlic finely chopped
100ml of extra virgin olive oil
60 ml of rice wine vinegar
1 and 1/2 tablespoons of mirrin
1/2 tablespoon of light soy sauce

Combine all the vinaigrette ingredients together in a screw top jar and shake.
Clean and dry the scallop, smear a non stick frying pan with olive oil and heat. Sear the scallops on both sides, taking care not to over cook them.

Put scallops on plate and spoon over a little of the vinaigrette and serve