Spicy and Refreshing Hong Scallop Soup Recipe
Spicy and Refreshing Hong Scallop Soup Recipe
How to Make Delicious Hong Scallop Soup
Today, I made Hong Scallop Soup, capturing the fresh essence of the sea. Scallops are known for their mild, sweet flavor and tender texture, with less of a fishy smell than other seafood. While a soup made with scallops is refreshing, it might not have the deep umami broth of clams or cockles. To achieve a richer and more profound oceanic taste in your Hong Scallop Soup, consider adding 5-6 small clams! (I didn’t have them this time, but I definitely plan to add them next time.) To perfectly balance the seafood flavor and create a clear, invigorating broth, remember to include minced garlic, spicy Cheongyang chili peppers, aromatic green onions, and a splash of soju to eliminate any fishiness. Scallops can become tough if overcooked, so it’s crucial to turn off the heat as soon as they start to open. While a pot brimming with Hong Scallops looks impressive, the meat can seem a bit small compared to the shells once opened. However, their tender and subtly sweet taste offers a unique experience unlike any other shellfish. Enjoying this soup with its refreshing broth will make you feel instantly revitalized – it’s the perfect hangover cure! Shellfish are generally good for liver detoxification, which is why they are often recommended for relieving hangovers. Furthermore, the beautiful shells are too pretty to discard; wash them thoroughly, dry them, and place them on houseplants, as their calcium content can act as a natural fertilizer. Every part of the Hong Scallop is truly valuable!
Ingredients- 500ml Dashi Broth (or commercial broth, or plain water)
- 15 Fresh Hong Scallops
- 5-6 Small Clams (optional, for a deeper broth flavor)
- 1/3 Tbsp Minced Garlic
- 1 Tbsp Chopped Green Onion
- 1/2 Red Chili Pepper (seeds removed, thinly sliced)
- 1/2 Cheongyang Chili Pepper (seeds removed, thinly sliced)
- 1 Tbsp Soju (to remove fishy smell)
- 1/3 Tbsp Fish Sauce or Soy Sauce (for umami)
- 1/2 Tbsp Salt (to taste)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, it’s important to clean the Hong Scallops thoroughly. Put on rubber gloves, place the scallops in running water, and scrub them vigorously with your hands. Use a soft brush to gently clean any dirt off the shells.
Step 2
To purge the clams, prepare a lightly salted water solution (about 1/2 Tbsp salt per 500ml water) and soak the scallops for about 10 minutes. This process helps them release any sand or impurities.
Step 3
After purging, rinse the scallops again under running water and drain them in a colander.
Step 4
Now, pour 500ml of the prepared dashi broth into a pot. Add the cleaned Hong Scallops and the purged clams (if using). To eliminate any fishy odor, add 1 Tbsp of soju and 1/3 Tbsp of fish sauce (or soy sauce), and bring to a boil over high heat.
Step 5
As the soup begins to boil, foam will appear on the surface. Skim off this foam with a spoon for a clearer, cleaner broth. After removing the foam, add 1/3 Tbsp minced garlic, 1 Tbsp chopped green onion, and the thinly sliced Cheongyang and red chili peppers. This will add a spicy and refreshing kick.
Step 6
When the scallops start to open their shells, it’s a sign they are almost cooked! Sprinkle with a pinch of black pepper and turn off the heat. If you desire an even more flavorful soup, garnish with aromatic herbs like crown daisy or minari. (I didn’t have them today, but I’ll definitely use them next time!)
