Steamed Scallops and Seafood Medley: The Essence of Simple Delicacy
Steamed Scallops and Seafood Medley: The Essence of Simple Delicacy
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Introducing a delightful recipe for steamed scallops, highlighting their natural sweetness and the freshness of the season. This dish features plump scallops steamed to perfection, accompanied by a medley of other seafood treasures including tender octopus, chewy whelks, and delicate abalone. Unlike typical spicy seafood stews, this preparation focuses on the pure, clean flavors of the ocean, enhanced only by a simple yet vibrant dipping sauce. Learn the secrets to perfectly cleaning and steaming your scallops without any fishy odors, and how to create a delightful seafood platter that’s both healthy and incredibly flavorful.
Steaming Ingredients- 20 fresh large scallops (e.g., King Scallops)
- 1 piece of octopus tentacle, cleaned
- 100g prepared whelks
- 10 prepared top shells (bored snails)
- 6 fresh abalones
- 4 Tbsp white wine (or soju)
- 1 stalk of scallion, for garnish
Special Dipping Sauce (Hoicho Jang) Ingredients- 4 Tbsp gochujang (Korean chili paste)
- 3 Tbsp maesilcheong (plum syrup)
- 5 Tbsp rice vinegar
- 1 Tbsp mirin (sweet rice wine)
- 2 Tbsp cold broth (anchovy-kelp broth recommended)
- 4 Tbsp gochujang (Korean chili paste)
- 3 Tbsp maesilcheong (plum syrup)
- 5 Tbsp rice vinegar
- 1 Tbsp mirin (sweet rice wine)
- 2 Tbsp cold broth (anchovy-kelp broth recommended)
Cooking Instructions
Step 1
The first step to perfect steamed scallops is proper cleaning. Use a soft brush to scrub away any sand or debris from the scallop shells. Rinse them thoroughly under cold running water multiple times to ensure they are spotless. This meticulous cleaning ensures a clean and pure taste in your final dish.
Step 2
Arrange the cleaned scallops in a steamer basket. Sprinkle 2 tablespoons of white wine (or soju) over them to help eliminate any potential fishy odors and add a subtle aroma. Cover and steam over medium heat. Fresh scallops will begin to open their shells as they cook. Once the scallops have opened and their flesh has turned opaque white, remove them from the heat immediately. They will continue to cook slightly from the residual heat. You can serve them directly in their cleaned shells, or you can remove the flesh from the shells and arrange it attractively on a plate. Choose the presentation that suits you best.
Step 3
In a separate steamer, prepare the other seafood elements. Place the octopus tentacle, whelks, top shells, and abalone (all shelled) into the steamer. Lining the steamer basket with parchment paper can help prevent sticking. Add a splash of white wine or soju to the steamer for added flavor enhancement. The seafood is perfectly cooked when the octopus tentacle turns a deep purplish-red color.
Step 4
Now, it’s time for assembly and presentation. Arrange the steamed scallops attractively on a serving platter. Top them with the cooked octopus (sliced for easier eating), abalone, whelks, and top shells. Drizzle a little of the special dipping sauce over the seafood. Finally, garnish generously with finely chopped scallions. This creates a visually appealing and incredibly delicious steamed scallop and seafood medley, boasting a wonderfully chewy texture and pure, natural flavors. Enjoy this healthy and satisfying seafood feast!
