Korean · Dinner
Korean Grilled Scallops
Sea scallops are skewered and grilled over high heat after a brief soak in a gochujang, soy, sesame and garlic glaze, then lacquered again on the coals until caramelized at the edges. Served over a scallion and sesame slaw with steamed rice.
$10
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
369Calories
31.3gProtein
10.1gFat
37.8gCarbs
9.8gSugar
2.6gFiber
1445mgSodium
68mgChol
1.5gSat Fat
680mgPotassium
75mgCalcium
2.3mgIron
1.9mcgVitamin B12
13mgVitamin C
gluten-free-adaptable
low-calorie
low-cholesterol
spice-route
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Pat scallops dry and thread onto a skewer, spacing evenly. Mince garlic, grate ginger, and slice scallion, dividing for use in glaze and garnish.
2
Marinate
Whisk gochujang, soy sauce, sesame oil, garlic, ginger and honey in a bowl. Brush half over scallops and chill 20 minutes.
3
Toss
Shred napa cabbage and combine with half the scallion, rice vinegar and salt in a bowl. Set aside to soften.
4
Grill
Brush grill grates with vegetable oil and grill skewer over high heat 2 to 3 minutes per side, brushing with remaining marinade, until scallops are opaque with caramelized edges.
5
Plate
Mound slaw and rice on a plate. Lay grilled scallop skewer alongside and scatter remaining scallion and sesame seeds over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 6 large scallop
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp honey
- 22 scallion
- 5.6 oz160g napa cabbage
- 1 tsp1 tsp rice vinegar
- 1 tsp1 tsp sesame seeds
- 3.6 oz100g white-rice-cooked
- 2 tsp2 tsp vegetable oil
- 2 pinch2 pinch salt
