Try to buy large, freshly shucked scallops and ask your fishmonger to keep them attached to the cupped half shell. You will have to order these in advance.
6 large scallops, cleaned, in the cupped half shell
2tbsp salted, fermented black beans, rinsed in warm water and drained
2 cloves of garlic, peeled and crushed
3tsp finely grated root ginger
2tsp light soy sauce
2tbsp oyster sauce
2tbsp vegetable or corn oil
3 spring onions, shredded on the angle
Pre-heat the oven to 200C/gas mark 6. Mix the black beans, garlic, ginger, sugar, soy and oyster sauce in a bowl.
Heat a wok and stir-fry the black bean mixture with the spring onions on a high heat for a minute or so, then spoon evenly over the scallops.
Place the scallops on a tray, cover with foil and cook in the oven for about 8-10 minutes until the scallops are just cooked. Don't overcook them or they will be rubbery. Serve immediately.