Steamed Hong Scallops: A Taste of Winter Seafood!
Steamed Hong Scallops: A Taste of Winter Seafood!
The Ultimate Guide to Steaming Hong Scallops, Including Preparation and Storage Tips
You know how delicious seasonal food is, right? Scallops are in their prime from October to February, during the cold winter months! We’ve made steamed scallops with plump, juicy meat. Packed with nutrients, here’s how to make delicious steamed scallops! Let’s get started~
Ingredients for Steamed Scallops- 1.5kg fresh Hong Scallops
- 2 Tbsp cooking sake (mirin or rice wine, to remove any fishy odor)
Spicy & Sweet Dipping Sauce (Chojang)- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp vinegar
- 3 Tbsp sugar
- A pinch of toasted sesame seeds (for nutty flavor)
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp vinegar
- 3 Tbsp sugar
- A pinch of toasted sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
Scallops often have dirt or debris attached to their shells, so thorough cleaning is essential. Instead of soaking them, use a firm, stiff brush (not a soft toothbrush) to scrub the surface of the shells clean. This type of brush is much more effective at removing stubborn bits.
Step 2
After the initial brushing, rinse the scallops under cold running water 2-3 more times to ensure any remaining residue between the shells is washed away. Continue rinsing until the water runs clear.
Step 3
Now, let’s prepare the steaming pot. Add a suitable amount of water to a pot. To enhance the fresh flavor of the scallops and effectively eliminate any potential fishy smell, add 2 tablespoons of cooking sake. If you don’t have cooking sake, you can also use soju or other rice wine.
Step 4
Once the water is steaming, place a steamer basket over the pot. Arrange the cleaned Hong Scallops in a single layer on the steamer, avoiding overcrowding. If the scallops are packed too tightly, steam won’t circulate properly, and they might not cook evenly. For 1.5kg, we recommend steaming in two batches. Steam for exactly 7 minutes. Steaming for longer than 7 minutes will cause the scallops to lose moisture, resulting in a tough texture and diminished flavor, so be sure to time it precisely.
Step 5
While the scallops are steaming, let’s make a delicious dipping sauce! In a small bowl, combine 2 tablespoons of gochujang, 3 tablespoons of vinegar, and 3 tablespoons of sugar. Mix well until smooth. Finish with a pinch of toasted sesame seeds for added nutty aroma. Feel free to add minced garlic or sesame oil for extra flavor if you like.
Step 6
After steaming for 7 minutes, don’t immediately remove the scallops. Turn off the heat and let them rest with the lid on for about 3 minutes. This resting period allows the heat to evenly penetrate the scallops, making them even more tender and juicy.
Step 7
The best way to tell if your scallops are perfectly cooked is by looking at their shells. If they are slightly open, as shown, it’s a sign they are fresh, tender, and ready to enjoy!
Step 8
The 1.5kg portion is generous, usually enough for 2 people. However, if you have leftovers or want to prepare them for later, it’s best to carefully remove the scallop meat from the shells and store it separately. This makes it much easier to use in other dishes later on.
Step 9
Place the removed scallop meat into a resealable freezer bag and store it in the freezer. Properly stored, you can use these fresh scallops in various dishes like pasta, risotto, or stir-fries anytime. Prepare them now to enjoy delicious scallop dishes whenever you please!
