Steamed Scallops: A Taste of the Sea
How to Prepare and Steam Fresh Scallops to Perfection
Scallops are in season from November to February, and vibrant red scallops are appearing in markets everywhere! This is the prime time to enjoy their plump, sweet flesh. Scallops boast a wonderfully tender texture and a natural sweetness that is truly captivating. Learn the best way to clean and purge scallops, along with tips for steaming them to achieve a moist and delicious result. We’ll guide you through every step, making it easy for even novice cooks to create a delightful scallop dish.
Main Ingredients- 1kg Fresh Red Scallops
- 50ml Rice Wine (Sake or Mirin)
- 1 Red Chili (for garnish)
Spicy & Sweet Dipping Sauce- 4 Tbsp Gochujang-based Dipping Sauce (Cho-gochujang)
- 1 Tbsp Finely Chopped Green Onion
- 1/2 Tbsp Lemon Juice
- 4 Tbsp Gochujang-based Dipping Sauce (Cho-gochujang)
- 1 Tbsp Finely Chopped Green Onion
- 1/2 Tbsp Lemon Juice
Cooking Instructions
Step 1
Begin by thoroughly washing the scallops under cold running water using a soft brush. Red scallops, cultivated in the sea rather than muddy tidal flats, typically have less sand attached, making them easier to clean. Once washed, place the scallops in a stainless steel bowl and add a tablespoon of coarse salt. Let them purge (de-sand) for about 30 minutes. To speed up this process, cover the bowl with a dark plastic bag or lid to block out all light. This mimics their natural dark, deep-sea environment, encouraging them to expel any grit more efficiently. After 30 minutes, you should see cloudy water, indicating successful purging.
Step 2
Now it’s time to steam the scallops. Fill a steamer pot with water and add the rice wine (or sake/mirin) to help eliminate any potential fishy odors. I added about one ladleful of rice wine to the water. When arranging the scallops in the steamer, ensure they are placed flat and not overlapping. Position them so that the opening side faces upwards, allowing the natural juices released during steaming to be retained within the shells.
Step 3
Place the steamer over medium heat and let the magic happen. Depending on their freshness, scallops usually take about 5 minutes to cook through. You’ll know they’re ready when they start to open their shells. Keep an eye on them, and be careful not to overcook!
Step 4
While the scallops are steaming, let’s prepare the flavorful dipping sauce. In a small bowl, combine 4 tablespoons of the gochujang-based dipping sauce. Add 1 tablespoon of finely chopped green onion for a fresh bite. Finally, stir in 1/2 tablespoon of fresh lemon juice to brighten the flavors. Mix everything well until thoroughly combined.
Step 5
Carefully transfer the perfectly steamed scallops to a serving plate. It’s best to serve them directly from the steamer to capture all their delicious, natural juices. For an attractive presentation, thinly slice the red chili and arrange the pieces artfully over the scallops.
Step 6
And there you have it – a delightful plate of tender and juicy steamed scallops! Dip them into the prepared spicy and sweet sauce and savor the experience. The succulent texture of the scallops combined with their inherent sweetness and the zesty dipping sauce creates a truly harmonious flavor. Enjoy this simple yet elegant dish made with the freshest seasonal scallops!
