Tender Scallop Cheese Gratin: A Delicious Way to Enjoy Seasonal Scallops
Recipe for Baked Scallops with Cheese using seasonal scallops, including steaming time and preparation tips. Recommended as a weekend dish or alcoholic beverage accompaniment.
The scallop season has arrived! From November to December, scallops are plump and sweet, making them a perfect addition to meals, a special weekend treat, or a delightful accompaniment to drinks. They are also quite affordable, so I grabbed a 1kg pack to make scallop cheese gratin and even scallop ramen at the end! It’s truly a fantastic way to enjoy these seasonal gems. While simply steaming them is delicious, topping them with cheese makes them incredibly savory and a hit with kids, and they’re also perfect with a drink. Just place mozzarella cheese and finely chopped leftover vegetables on steamed scallops and bake in an oven or air fryer for 5 minutes. The impressive visual appeal makes them ideal for dinner parties or Christmas home celebrations. Unlike other shellfish, they don’t require purging, making this dish even simpler to prepare. The combination of savory cheese and sweet, firm scallops is a delightful treat! My daughters loved them so much that I’m planning to make them again soon. Seasonal dishes are always delicious and nutritious, so be sure to enjoy them! I’ll share my step-by-step guide on how to make scallop cheese gratin without fail, including steaming times and preparation tips.
Main Ingredients- 1kg fresh King Scallops (Hong-garibi)
- 1 Tbsp coarse salt (for purging)
- 500ml water (for steaming)
- 3 lemon slices (optional, to remove fishy odor)
- 1 splash of cooking wine (mirin, optional, to remove fishy odor)
For Cheese Gratin Topping- 1.5 cups mozzarella cheese (adjust to taste)
- A little chopped green onion (approx. 2 Tbsp)
- A little chopped bell pepper (red, yellow, etc., for color, approx. 2 Tbsp)
- 1.5 cups mozzarella cheese (adjust to taste)
- A little chopped green onion (approx. 2 Tbsp)
- A little chopped bell pepper (red, yellow, etc., for color, approx. 2 Tbsp)
Cooking Instructions
Step 1
First, prepare 1kg of fresh King Scallops (Hong-garibi). Since these scallops don’t live in muddy bottoms, purging isn’t usually necessary. However, to remove any potential sand or impurities, it’s best to rinse them under running water and then soak them in lightly salted water for about 30 minutes.
Step 2
To make the purging water, dissolve 1 tablespoon of coarse salt in 1 liter of water. Soaking the scallops for about 30 minutes will help them expel any grit or impurities they may have ingested. You’ll notice the purged sand after this step, giving you more confidence in their cleanliness.
Step 3
After purging, use a kitchen brush or a clean scrubbing sponge to thoroughly scrub the shell surfaces and remove any dirt or slime. While a toothbrush can be used, a sponge often works more efficiently and quickly. After scrubbing the shells, rinse them once or twice more in cold water and drain. Your scallop preparation is complete!
Step 4
Now, pour 500ml of water into the pot you’ll be using for steaming. The amount of water should be adjusted considering the height of your steamer basket, ensuring the scallops do not sit directly in the water.
Step 5
Carefully place the steamer basket on top of the pot. Make sure the steamer basket is high enough so the scallops don’t touch the water.
Step 6
Arrange the fresh scallops in the steamer basket, ensuring they are not overlapping. You can add 3 lemon slices on top to help eliminate any fishy odor, though this is optional. When steaming, it’s best to arrange the scallops tilted on their sides, with the shell opening slightly upwards. This method helps retain their natural juices, resulting in extra moist and delicious steamed scallops.
Step 7
Drizzle about a splash of cooking wine (like mirin) over the scallops. This further helps to neutralize any potential fishy smell, resulting in a cleaner and more refined taste.
Step 8
Turn the heat to high, cover the pot with a lid, and steam for exactly 10 minutes once the water comes to a boil. About 10 minutes of steaming from the moment you turn on the heat is ideal. If you are steaming a smaller quantity, you can slightly reduce the steaming time. Steaming quickly over high heat helps preserve the fresh flavor of the scallops.
Step 9
After 10 minutes of steaming, turn off the heat, keep the lid on, and let the scallops rest for 5 minutes. This resting period allows the heat to distribute evenly, ensuring the scallops are perfectly tender and moist inside. Your steamed scallops are now ready!
Step 10
After the 5-minute rest, open the lid and behold! The scallops are beautifully cooked, plump, tender, and have naturally opened their shells. They are delicious served as is with a side of spicy dipping sauce (gochujang based).
Step 11
Don’t discard the clear, flavorful broth left in the steamer! Use this broth, along with a few of the steamed scallops, to make a delicious seafood ramen. The broth adds a wonderful depth of flavor.
Step 12
Since the scallop broth is already seasoned, when making ramen, add a little extra water and reduce the amount of ramen seasoning packet to avoid making it too salty. The key is to enhance the umami flavor from the scallop broth.
Step 13
Now, let’s move on to the cheese gratin recipe! Finely chop the green onions and bell peppers you’ve prepared. Adding chopped vegetables to the scallop cheese gratin not only makes it visually appealing when baked but also infuses it with aromatic vegetable flavors, enhancing the overall taste.
Step 14
To prepare for the cheese gratin, carefully remove one side of the shell from the steamed scallops. Then, gently separate the scallop meat from the shell and rinse it lightly one more time under cold running water. This step is crucial for thoroughly removing any tiny bits of grit or sand that might remain. Washing them again ensures a clean bite without any chewy texture. This is one of my personal tips for achieving a perfect scallop dish!
Step 15
Place the prepared scallop meat back into its shell, and then evenly sprinkle the chopped vegetables over the top.
Step 16
Generously top with mozzarella cheese. Place them in a preheated oven or air fryer at 180°C (350°F) and bake for about 5 minutes, or until the cheese is melted and lightly golden. Be careful not to overbake, as the cheese can become tough.
Step 17
After 5 minutes, remove from the oven or air fryer. You’re done! The scallop cheese gratin is now ready, with the melted cheese adding a wonderful richness. The combination of the firm, non-fishy scallops and the creamy cheese is absolutely divine.
Step 18
Arrange the beautifully baked scallop cheese gratins in a circular pattern on a serving plate. This creates an impressive presentation, perfect as a main dish or a sophisticated appetizer. Enjoy your delicious creation!
