Gwanja Recipe (Korean Yuzu Salt Grilled Scallops)

Name: Gwanja Recipe (Korean Yuzu Salt Grilled Scallops)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: sea scallops 300 g; yuzu marmalade 1 tbsp; coarse salt 0.75 tsp; olive oil 1 tbsp; butter 10 g; lemon juice 1 tsp; black pepper 0.25 tsp; chives 1 tbsp

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Scallops patted bone dry are sprinkled with coarse salt, seared hard, and finished with a few spoonfuls of basting butter.

The yuzu marmalade and lemon sauce goes on after the heat is off. Bite in and you hit grains of coarse salt, with yuzu coming through between them.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Press the 300 g sea scallops dry on both sides with paper towels until the surface feels dry, not slick.

This step is essential because damp scallops release steam and cannot form a proper crust.
2

Season the scallops evenly with 0.75 teaspoon coarse salt and 0.25 teaspoon black pepper.

Do not let them sit long after seasoning, or the salt can draw out moisture before searing.
3

Mix 1 tablespoon yuzu marmalade with 1 teaspoon lemon juice and keep it chilled while the scallops cook.

This sauce is not heated, so the citrus aroma stays bright instead of becoming flat.
4

Heat a pan well over medium-high heat, then add 1 tablespoon olive oil.

Place the scallops with space between them and sear for 1 minute 30 seconds per side without moving them.
5

When both sides are deep golden brown, lower the heat and add 10 g butter.

Spoon the melted butter over the scallops for about 30 seconds so they stay glossy and rich without overcooking.
6

Turn off the heat, then brush the yuzu sauce thinly over the scallops.

Sprinkle with 1 tablespoon chives and serve immediately while the centers are still bouncy and the crust is crisp.