Korean Mixed Grilled Seafood

Name: Korean Mixed Grilled Seafood
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Shrimp 150 g; Squid 150 g; Manila clams 150 g; Scallops 6 piece; Olive oil 2 tbsp; Salt 0.5 tsp; Black pepper 0.25 tsp; Lemon 1 piece

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Squid, shrimp, scallops and clams all cook at different speeds, so even on one grill each comes off on its own schedule.

The clams are lifted out as soon as they open, juices and all. With nothing but olive oil, salt, pepper and lemon on them, any overcooked, rubbery piece gives itself away.

Ingredients

servings

IngredientAmount

Scallops6 piece

Lemon1 piece

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Instructions

6 steps

1

Pat the shrimp, squid, Manila clams, and scallops very dry before grilling.

Scrub the clam shells, discard cracked pieces, and keep the seafood in separate piles so each type can go onto the grill at the right time.
2

Coat the seafood lightly with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

Season just before grilling so the surface stays clean and the seafood does not release too much moisture.
3

Heat the grill over medium-high heat for 3 to 5 minutes.

The seafood should sizzle as soon as it touches the surface, and each piece needs space so steam does not build up and soften the texture.
4

Place the squid on the grill first, cook for about 1 minute, then turn it and add the shrimp and scallops.

Remove the squid within 3 to 4 minutes, once the edges curl and the flesh turns opaque.
5

Turn the shrimp and scallops when the first side turns opaque, and cook them for only 2 to 3 minutes total.

Move them to a plate before they feel firm and tight, since carryover heat will finish them.
6

Grill the Manila clams only until the shells open, and do not spill the juices collected inside.

Arrange all the seafood together, squeeze the lemon over the platter, and serve immediately while it is hot.