Korean Yuzu Salt Grilled Scallops
Gwanja yuja-sogeum-gui is a Korean yuzu-salt grilled scallop dish that demands thoroughly dry scallops-any residual moisture will steam rather than sear-seasoned with coarse salt and black pepper, then seared in olive oil over medium-high heat for ninety seconds per side to build a deep golden-brown crust. Lowering the heat and basting with melted butter coats each scallop in a nutty richness while preserving the bouncy, translucent center that defines a well-cooked scallop. The yuzu-lemon finishing sauce is applied only after the heat is turned off, because cooking would volatilize the citrus oils and flatten the bright, fragrant acidity that is the dish's signature. Each bite delivers a sequence of coarse salt crystals, warm butter, oceanic sweetness, and a clean citrus lift, finished with a visual scatter of chopped chives.
Adjust Servings
Instructions
- 1
Pat scallops completely dry, then season lightly with salt and pepper.
- 2
Mix yuzu marmalade and lemon juice for a finishing sauce, then chill.
- 3
Heat olive oil over medium-high and sear scallops for 1 minute 30 seconds per side.
- 4
Lower to low heat, add butter, and baste scallops continuously with melted butter.
- 5
Turn off heat, brush a thin layer of yuzu sauce, top with chives, and serve.
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