Kijogae Gwanja Butter-Grilled Scallops

Name: Kijogae Gwanja Butter-Grilled Scallops
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 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

Quick answer

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

About this dish

Pen shell scallops never spend more than 4 minutes in the pan.

They are seared on both sides in a pan heated until it just starts to smoke, brushed with lemon garlic butter mixed ahead of time, and moved straight to the plate. Thick ones are halved first so they all match.

Ingredients

servings

IngredientAmount

pen shell scallop meat

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Instructions

6 steps

1

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

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

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

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

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 at no more than 4 minutes.
6

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.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

Official cooking and 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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