Kijogae Gwanja Butter-Grilled Scallops

Quick answer

Total time: 20 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

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.

Ingredients (2 servings)

Ingredient	Amount	Unit
pen shell scallop meat	280	g
unsalted butter	25	g
minced garlic	1	tbsp
lemon juice	1	tbsp
salt	0.5	tsp
black pepper	0.25	tsp
parsley	1	tbsp
olive oil	1	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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.
2

Control

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.
3

Control

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.
4

Step

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.
5

Season

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Kijogae Gwanja Beoteo-gui are pen shell scallops seared quickly to preserve a springy texture.
Finish cue: Flip when the edges turn opaque and the underside has a browned crust.
Avoid this: Avoid overcooking; keep total cook time around 4 minutes.

Cooking decision evidence

Calculated Charim data and applicable official food safety guidance.

This recipe

20min, 8 ingredients

Category median

30min, 8 ingredients

Based on 194 recipes

Official safety guidance

Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-08-03

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