Fresh Scallop Dish Steamed and Baked
A versatile seafood dish featuring fresh scallops served steamed, baked with cheese, or in soup.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Using fresh scallops, you can enjoy a variety of preparations, from savory steamed scallops to spicy-sweet cheese bakes and refreshing soups. Highlighting the natural, clean taste of shellfish, this makes a wonderful accompaniment to drinks as well as a great hangover cure.
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Seasoning sauce
- Regular soy sauce (jin-ganjang)3 tbsp
- Minced green onion2 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Cheongyang chili pepper (hot green chili) and red chili pepper1 each (minced)
- Sugar1/2 tsp
- Toasted sesame oil1 tsp
- Ground toasted sesame seeds1/2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1/2 tbsp
- Vinegar1/2 tbsp
- Minced garlic1 tsp
- Hot sauce1/2 tbsp
- Toasted sesame oila little
- Ground black peppera little
Ingredients
- Scallopsas needed
- Green and red bell peppersas needed
- Onionas needed
- Pizza cheese (shredded mozzarella)as needed
- Scallops5
- Large green onion (daepa)a little of each
- Red chili peppera little of each
- Salta little
- Ground black peppera little
- Insert the tip of a knife and scrape against where the meat is attached to the shell; the scallop will open slightly, allowing you to scrape the meat free from one side of the shell.
Steps
1. Prepare the scallops.
Insert the tip of a knife and scrape against where the meat is attached to the shell; the scallop will open slightly, allowing you to scrape the meat free from one side of the shell.
The fresher the scallop, the more tightly shut it is, so it may take some effort to clean. Watch your hands carefully.
2. Here are the cleaned scallops.
3. Place the scallops into a steamer that has come to a steam and steam for 5 to 10 minutes.
4. While the scallops steam, add all the seasoning ingredients together to make the sauce.
Gently spoon the sauce over the cooked scallops and serve.
You can also try this with steamed cockles.
1. The scallops were large, so I cut them into 2 or 3 pieces. If they are small, you do not need to cut them.
2. Add all the sauce ingredients and mix them together.
3. Finely chop all the vegetables.
4. Place the scallop meat back into the shell, spoon the sauce over it, distribute the vegetables evenly on top, sprinkle with cheese at the end, and bake at 180°C for around 10 minutes.
1. Cut the cleaned scallop meat into large bite-sized pieces.
2. Add water and the scallop meat, then bring to a boil.
Once the broth is infused, add the large green onion (daepa) and chili pepper, then season with salt and ground black pepper.
Clam soup does not need to boil for long, and garlic was omitted because its strong aroma can overpower the natural flavor of the shellfish.
Ppunwife's tips
- Clam soup does not need to boil for long, and garlic was omitted because its strong aroma can overpower the natural flavor of the shellfish.
FAQ
How do you prep fresh raw scallop shells?
Slide the tip of a knife between the shells and scrape where the meat attaches; the shell will open slightly, allowing you to detach the meat from one side.
Why is minced garlic omitted when boiling scallop soup?
Omitting strongly flavored garlic preserves the natural, crisp, and clean flavor of the shellfish.
What is the right oven temperature and cooking time for baked scallop cheese?
Bake in an oven preheated to 180°C for around 10 minutes until the cheese is melted.
