Scallops with Black Bean Sauce

We got this recipe from a Chinese cookbook we have, with fairly good recipes; this one seemed interesting, as it has the salted, fermented black beans I've tried in other recipes. It turned out fairly salty, but still interesting enough. The next day, my beautiful Bride stir-fried it with some Chinese greens to make it taste better.

Scallops with Black Bean Sauce
1 kg large scallops
2 Tbsp salted, fermented black beans, rinsed and mashed
3 tsp finely chopped ginger
2 tsp sugar
2 tsp light soy sauce
2 Tbsp oyster sauce
2 Tbsp oil
2 spring onions, cut into 2 cm lengths

Slice the small, hard white muscle off the side of each scallop and pull off any membrane. Rinse the scallop and drain.

Place the black beans, garlic, ginger, sugar, light soy sauce and oyster sauce in a bowl; mix well.

Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the scallops for 2 minutes, until the scallops are cooked through (they will be opaque). Add the spring onions just before the scallops are finished cooking. Place the cooked scallops in a colander to drain.

Lower the heat to medium, then stir-fry the black bean mixture for 1-2 minutes, or until it becomes aromatic. Return the scallops and spring onion to the wok and toss together to combine.