Naengi Scallop Yuja Salad
Scallops are seared in butter until golden-brown outside and translucent-tender inside. Blanched naengi contributes an earthy bitterness that contrasts the scallop's sweetness, and arugula adds peppery depth. The dressing dissolves yuja marmalade into white wine vinegar and olive oil for a bright citrus note that complements both seafood and spring greens. Orange segments on top introduce another tier of sweet acidity, making this a clean, aromatically vivid plate suited as a first course or guest dinner centerpiece.
Adjust Servings
Instructions
- 1
Trim and wash naengi, cut into 3 cm lengths, and drain well.
- 2
Pat scallops dry, season lightly with salt and pepper, and rest for 5 minutes.
- 3
Whisk yuja marmalade, vinegar, and olive oil to make a yuja vinaigrette.
- 4
Sear scallops in a hot pan with butter for about 1.5 minutes per side.
- 5
Toss naengi, arugula, and orange segments with half the dressing.
- 6
Plate the greens, add seared scallops, and drizzle remaining dressing to finish.
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