Korean Steamed Scallops
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
A small piece of butter on each scallop melts into the juice pooled in the shell and becomes a salty, rich sauce with no extra step.
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Cleaning is simple and the steaming takes six or seven minutes, which makes it easy to put out when drinks are being set up in a hurry.
Ingredients
Instructions
- 1
Scrub 700 g scallops with a brush, working into the grooves and edges of the shells to remove sand.
Rinse quickly under cold water, then drain well so extra water does not dilute the steaming juices.
- 2
Slice 1/2 green onion thinly on the diagonal and keep it ready for finishing.
Cut 10 g butter into small pieces so it can be divided over the hot scallops and melt evenly.
- 3
Pour 500 ml water into the steamer and set it over medium-high heat.
When the water boils and steady, strong steam rises, the steamer is ready for the scallops.
- 4
Arrange the scallops so the shells sit level and can hold their juices.
Divide 1 tbsp minced garlic over them, then drizzle 1 tbsp rice wine evenly to soften the shellfish aroma as they steam.
- 5
Cover and steam over high heat for 6-7 minutes.
Start checking at about 5 minutes, and turn off the heat as soon as the flesh is opaque, plump, and the shells have opened.
- 6
Discard any scallop that remains closed.
Remove the opened scallops promptly, melt a little butter on each, drizzle with 1 tablespoon soy sauce, and top with green onion.
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