Simple Shrimp and Scallop Butter Roast: A Flavorful Delight
Detailed recipe for butter-roasted shrimp and scallops, including how to prepare shrimp and scallops.
Experience the rich, buttery flavor that melts in your mouth! Savor the fantastic combination of chewy scallop wings and plump shrimp. Perfect as a delightful appetizer or a special occasion main dish.
Main Ingredients- 10 fresh shrimp
- 2 fresh scallops
- 3 cloves garlic, minced
- 1 Korean green chili pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 10 green olives, halved
- 15g butter
- 1 Tbsp white wine
- 1 Tbsp rice wine (cheongju)
- Pinch of salt, to taste
- Pinch of black pepper
Cooking Instructions
Step 1
To enhance the shrimp’s sweet flavor, use a skewer or toothpick to gently remove the deveined line from the second segment of each shrimp. This step is crucial for reducing any unpleasant ‘muddy’ taste and ensuring a clean, delicious flavor.
Step 2
After deveining, peel the shrimp completely. Then, season them with 1 Tbsp of rice wine, a pinch of black pepper, and a pinch of salt. Marinating the shrimp briefly will help tenderize the meat and infuse it with flavor.
Step 3
Using fresh scallops will yield the best results. While pre-sliced scallops are convenient, if you have whole ones, you’ll want to prepare both the tender adductor muscle and the chewy ‘wing’ part of the scallop.
Step 4
When preparing whole scallops, the first step is to carefully remove the tough membrane (the ‘wing’) that encases the scallop muscle. If you find the membrane hard to see, gently insert your finger into the cupped part of the scallop and push to release it.
Step 5
The edible parts of the scallop are the tender adductor muscle and the ear-shaped ‘wing’. Don’t discard the wing; it’s wonderfully chewy and savory, making it a valuable part of the scallop. It’s even used in professional culinary settings. Its unique texture adds a delightful chewiness, making it great for seafood salads too.
Step 6
Slice the main, tender part of the scallop into uniform pieces, about 0.5 cm thick. Slicing them too thinly might cause them to break apart during cooking, so aim for a consistent thickness.
Step 7
Cut the cute, ear-shaped scallop wings into bite-sized pieces as well. Adding these to the pan will provide a wonderfully chewy texture, making the dish even more satisfying.
Step 8
Heat a pan over medium heat and add about 15g of butter. Once the butter is melted, add the minced garlic, thinly sliced red bell pepper, and green chili pepper. Sauté until fragrant, being careful not to burn the garlic. Adjust the heat to medium-low if necessary.
Step 9
Once the garlic is fragrant, add the marinated shrimp and sliced scallops to the pan. Pour in 1 Tbsp of white wine to help deglaze the pan and remove any unwanted odors. Cook over medium-high heat for a short time to preserve the ingredients’ natural textures.
Step 10
Initially, cover the pan to help the ingredients cook evenly. When they are almost done, remove the lid and let any excess liquid reduce slightly. This concentrated cooking process will intensify the flavors. Be careful not to overcook, as shrimp and scallops can become tough.
Step 11
Once the shrimp and scallops are cooked through and have a nice golden color, arrange the halved green olives on top. The bright, slightly briny flavor of the olives cuts through the richness of the butter, adding a refreshing note. Serve immediately for the best taste experience!
