Naengi Scallop Yuja Salad
Quick answer
- Total time
- 26 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Scallops are seared in butter over high heat, touching the pan only long enough for the Maillard reaction to produce a caramelized crust on the outside while the center stays translucent and tender.
Read more
That contrast between the browned exterior and the soft interior is the structural anchor of this salad. Blanched naengi, a spring herb with an earthy, faintly bitter character distinct to Korean wild greens, contrasts directly against the scallop's clean sweetness. Arugula brings a peppery sharpness that adds tension and depth to the overall flavor. The dressing is made by whisking yuja marmalade into white wine vinegar and olive oil, and the floral citrus note of yuja acts as a bridge between the seafood and the spring greens, unifying what could otherwise be a collection of unrelated ingredients. Orange segments placed on top add a layer of sweet acidity and vivid color. The finished plate is clean, bright, and aromatically precise, equally appropriate as a first course in a multi-dish meal or as the centerpiece of a casual guest dinner.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Season
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.
- 3Season
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.
- 4Control
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.
- 5Finish
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Naengi Scallop Yuja Salad features butter-seared scallops with a caramelized Maillard crust.
- Finish cue
- Do not move them; sear about 1 minute 30 seconds per side until only the edges turn opaque.
- Avoid this
- Trim the root tips and tough leaves from 100 g naengi, then rinse several times until no grit remains.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
26min, 10 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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