Kijogae Gwanja Butter-Grilled Scallops
Quick answer
Kijogae gwanja-beoteo-gui is a Korean dish of pen shell scallops seared quickly on a hot skillet and glazed with a garlic-lemon butter sauce.
What makes this special
- Kijogae Gwanja Beoteo-gui are pen shell scallops seared quickly to preserve a springy texture.
- Total cook time under 4 minutes is key to preserving springy texture
- Insufficient pan preheat causes moisture loss and a soggy surface
Key ingredients
Core cooking flow
- 1 Press the 280 g scallop meat firmly with paper towels until the surface feels dry.
- 2 Melt the 25 g unsalted butter over low heat and stir in 1 tablespoon minced garlic.
- 3 Coat the scallop surfaces lightly with 1 teaspoon olive oil.
Kijogae gwanja-beoteo-gui is a Korean dish of pen shell scallops seared quickly on a hot skillet and glazed with a garlic-lemon butter sauce. The scallops are patted dry, and thick pieces are halved. A sauce is prepared by melting unsalted butter with minced garlic, lemon juice, salt, and pepper. The scallops are coated in olive oil and seared on a preheated pan over medium-high heat. A hot pan is critical, as insufficient heat causes them to lose moisture and turn soggy. They are seared for ninety seconds on the first side, flipped for another minute, and brushed with the butter sauce. The total cooking time must stay under four minutes to preserve a springy, tender texture. Chopped parsley is added at the finish, and the scallops are served immediately.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Press the 280 g scallop meat firmly with paper towels until the surface feels dry.
Split any thick pieces in half so all pieces have a similar thickness and sear at the same speed.
- 2Control
Melt the 25 g unsalted butter over low heat and stir in 1 tablespoon minced garlic.
Add the salt, black pepper, and lemon juice, then keep the sauce warm without browning the garlic.
- 3Control
Coat the scallop surfaces lightly with 1 teaspoon olive oil.
Preheat the pan over medium-high to high heat until it is very hot and just starting to smoke lightly.
- 4Step
Place the scallops in the pan with space between them and do not move them for 1.5 minutes.
Flip when the edges turn opaque and the underside has a browned crust.
- 5Season
After flipping, sear for about 1 more minute, then brush with the butter sauce.
If moisture starts pooling, raise the heat slightly, and keep the total cooking time under 4 minutes.
- 6Finish
Turn off the heat and sprinkle with 1 tablespoon parsley.
Serve immediately when the scallops feel springy to the touch and the center is still moist, before residual heat toughens them.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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