Scallop Broth & Refreshing Scallop Salad
Seasonal Delights: Recipes for Scallop Broth and Scallop Salad
Scallops are in season! While handling their shells can be a bit tedious, we’ll make a flavorful broth using the scallop cooking water and a refreshing salad with cucumber and pear. This recipe highlights the natural sweetness of scallops, creating a comforting soup and a vibrant, flavorful salad.
For the Scallop Broth- Scallop meat 200g
- Daikon radish 150g
- Minced garlic 1 Tbsp
- Scallion 1/2 stalk
- Korean chili pepper (Cheongyang) 1 pc
Cooking Instructions
Step 1
[Preparing the Scallops] Thoroughly scrub the scallops to remove any dirt and grit. Rinse them several times under cold running water. Afterward, soak the cleaned scallops in cold water for about 30 minutes to allow any remaining impurities to be released. 
Step 2
Place the prepared scallops (in their shells) into a pot. Cook them gently just until they are done. This process will release their natural juices, creating a flavorful broth that will be the base for our soup.
Step 3
[Making the Scallop Broth] Strain the cooking liquid from the scallops, reserving the flavorful broth. Pour this broth back into the pot. Add the thinly sliced daikon radish, the cooked scallop meat, the chopped Korean chili pepper, the sliced scallion, and the minced garlic. Bring everything to a boil and simmer until the daikon is tender. Tip: If the scallop broth is too salty, dilute it with a little plain water to reach your desired taste. 
Step 4
[Preparing the Scallop Salad Components] Peel the pear and remove the core, then julienne it finely. Similarly, julienne the cucumber. Arrange the julienned pear and cucumber attractively around the edge of a serving plate. 
Step 5
In a separate bowl, combine the cooked scallop meat with gochugaru, minced garlic, soy sauce, toasted sesame seeds, and a drizzle of sesame oil. Gently toss the ingredients together until the scallops are well-coated with the dressing. Place this seasoned scallop salad in the center of the prepared plate, nestled amongst the pear and cucumber, for a beautiful presentation.
