Naengi Scallop Yuja Salad
Quick answer
- Total time
- 26 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Seared in butter just until golden outside, the scallops pick up a caramelized aroma while their centers stay translucent and tender.
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Keeping them chilled until the moment they hit the pan helps them sear better. Blanched naengi (shepherd's purse) brings a bitter spring note and arugula a peppery bite, both contrasting with the scallops' sweetness, while orange segments add sweet acidity and color. Yuja marmalade, from a fragrant Korean citron, is whisked into white wine vinegar and olive oil, and its floral citrus scent ties the seafood to the greens. The salad is dressed only just before eating, so the naengi keeps its aroma. The plate works well as a starter for guests.
Ingredients
Instructions
- 1
Trim the root tips and tough leaves from 100 g naengi, then rinse several times until no grit remains.
Blanch in boiling water for 20 seconds, cool in cold water, cut into 3 cm lengths, and squeeze out moisture.
- 2
Keep 180 g scallops cold until just before searing, then pat every surface completely dry with paper towels.
Season lightly with salt and black pepper, and let them stand for 5 minutes so the surface seasoning settles.
- 3
Whisk 1 tbsp yuja marmalade with 1 tbsp white wine vinegar first, breaking up any thick pieces.
Add 2 tbsp olive oil gradually while whisking until glossy and slightly thick, then check that the acidity and saltiness feel balanced.
- 4
Heat the pan well over high heat, add 10 g butter, and place the scallops in when the foam starts to shrink.
Do not move them; sear about 1 minute 30 seconds per side until only the edges turn opaque.
- 5
Put the drained naengi, 60 g arugula, and 100 g orange segments in a large bowl, then add only half the dressing.
Toss gently with your fingertips so the leaves do not collapse, and prepare to plate immediately.
- 6
Spread the dressed salad on the plate first and place the warm scallops on top.
Drizzle the remaining dressing in small amounts so the greens are not soaked, then serve at once while the yuja aroma and scallop crust are clear.
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