Steamed Red Scallops & Savory Noodle Soup Recipe
How to Steam Red Scallops, How to Boil Scallops, Rich Noodle Soup Recipe Using Red Scallop Broth
Discover the ultimate recipe featuring fresh red scallops, in season from November to March! Enjoy succulent steamed red scallops and a delicious noodle soup made with the rich broth derived from these amazing shellfish. This guide is designed to be so simple that even beginners will exclaim, ‘This is so easy!’ We’ll walk you through two wonderful dishes step-by-step. Treat yourself to a special culinary experience tonight.
Main Ingredients
- 2-3kg Fresh Red Scallops
Cooking Instructions
Step 1
First, prepare your fresh red scallops. While scallops generally don’t require purging, you can ensure they are pristine with this simple method: Place the scallops in a large bowl, cover them with water, and dissolve 1 tablespoon of salt in the water. Cover the bowl with a lid or dark cloth and leave in a cool place for about 30 minutes to an hour. This process will help release any residual grit, making them even cleaner.
Step 2
Whether you purged them or are using them immediately, gently scrub the surface of the scallop shells with a household brush to remove any barnacles or dirt. Rinse them thoroughly under running water.
Step 3
To eliminate any slight fishiness and enhance their flavor, add 2 tablespoons of cooking wine (mirin or sake) to a small amount of water and briefly rinse the scallops, or mix it into the steaming water. This step ensures a cleaner taste when cooked.
Step 4
Now, prepare your steamer. Fill a pot with just enough water, about 2-3 cm deep, so that it doesn’t overflow when the steamer basket is placed inside. Securely place the steamer basket on top of the pot.
Step 5
Once the water in the pot is boiling vigorously, arrange the cleaned red scallops on the steamer basket. Place them with the opening side facing upwards – this way, they’ll open beautifully as they cook. If you have a large quantity, steam them in batches rather than overcrowding the basket.
Step 6
Cover the pot tightly and steam over high heat for about 7 to 8 minutes. Fresh scallops will naturally open their shells wide (‘쩍쩍’) as they cook perfectly within this timeframe. Avoid overcooking, as it can make the texture tough.
Step 7
For easier eating and a neater presentation, you can remove one of the shells from each scallop. This makes them more appealing and simpler to enjoy.
Step 8
The freshly steamed red scallops are delicious on their own, but you can prepare dipping sauces to complement them if you wish. Spicy and sweet gochujang, zesty hot sauce, or a classic soy sauce and wasabi mix all pair wonderfully. However, the natural sweetness and salinity of the scallops are so exquisite that you might find they need no accompaniment at all!
Step 9
Do not discard the liquid remaining after steaming the scallops! This precious broth is the secret to a deep and rich noodle soup. It captures the abundant umami from the shellfish, resulting in an unparalleled broth flavor.
Step 10
It’s time to cook the noodle soup. Pour the scallop broth into a pot and add your choice of vegetables, such as mushrooms and onions. Adding about half a tablespoon of minced garlic will further enhance the aroma and taste. If the broth seems weak or needs more seasoning, adjust with a pinch of salt. Once the broth is boiling, add your noodle soup noodles and cook until tender.
Step 11
Finally, if you have any leftover scallop meat from steaming, toss a few pieces into the noodle soup while it’s cooking. The rich flavor of the scallops will add an extraordinary dimension to your noodle soup! Enjoy your delicious meal!
