Steamed Red Scallops: A Burst of Ocean Flavor in Every Bite
An Elegant Red Scallop Steaming Recipe to Enjoy at Home
Hello everyone! This is ‘Bobsim means national strength.’ Today, we’re going to make ‘Steamed Red Scallops,’ a dish that’s easy to prepare at home using fresh red scallops. The tender, juicy scallop adductor muscles melt in your mouth, creating an exquisite taste. Perfect for special occasions or to add a touch of elegance to an ordinary day!
Ingredients- 20 fresh Red Scallops
- Water (enough to reach below the steaming plate)
- 1/2 cup Cheongju (rice wine) or Soju (to remove fishy odor)
- Chogochujang (spicy vinegar dipping sauce), for serving
Cooking Instructions
Step 1
Red scallops are often shipped with ice packs to maintain freshness. Due to temperature fluctuations during transit, some scallops might slightly open their shells. This is perfectly normal and does not indicate a loss of freshness. If you’re not consuming them immediately, refrigerate them until the next day. For any leftover cooked scallop meat, freeze it for later enjoyment.
Step 2
Red scallops are farmed in sandy seabeds and don’t typically contain much grit, so extensive purging is not usually necessary. However, as they are seafood, it’s a good practice to soak them in clean tap water for about 30 minutes to 1 hour to remove any potential impurities. You don’t need to add salt to the water.
Step 3
To ensure they are thoroughly clean, gently scrub the outside of the scallop shells with a soft brush. This helps remove any residual dirt or debris, leading to a cleaner final dish.
Step 4
After scrubbing, rinse the cleaned scallops thoroughly under running water. This step ensures that any loosened debris is washed away, preparing them for cooking.
Step 5
Pour water into the steamer, ensuring it reaches just below the steaming plate. Add 1/2 cup of Cheongju (rice wine) or Soju to help eliminate any potential fishy odors. Cover the steamer with a lid and bring the water to a rolling boil over high heat until steam is actively rising.
Step 6
Once the steam is strong and consistent, arrange the prepared red scallops in a single layer on the steaming plate. Cover again and steam over high heat for approximately 5 minutes. Adjust the steaming time slightly based on the size of your scallops.
Step 7
Be careful not to overcook the red scallops, as this can make them tough. After steaming for 5 minutes, turn off the heat but keep the lid on. Let the scallops rest and steam for an additional 3 minutes. This resting period is crucial for achieving a tender and moist texture.
Step 8
Steaming red scallops is the best method to preserve their natural, rich flavor and achieve a delightfully chewy texture. Boiling them directly in water can cause their delicious juices to leach out and result in a softer, less appealing consistency. Therefore, always opt for steaming.
Step 9
Your red scallops are perfectly cooked when their shells have opened wide. This signifies that they are fully done. Transfer the delicious steamed red scallops to a serving platter and enjoy them with a side of Chogochujang!
