Steamed Scallops
HB-15820 · Hand-built original · Korean
Scallops steamed in their shells with cheongju, butter, garlic and two kinds of chili. The liquor in the pot turns into a spicy, buttery broth around the just-opened shellfish.
KoreanMain courseGluten-freeEgg-freeLow-Sodium
Main ingredient: scallops
Pairs well with: steamed rice, crusty bread, seaweed soup, pasta
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 lb 3 oz scallops
- 2 Cheongyang chili peppers
- 8 peperoncino
- 10 cloves garlic
- 1 1/2 oz butter
- 3/4 cup cheongju (rice wine)
Method
- Slice the garlic cloves into flat pieces and chop the Cheongyang chili peppers into small bits.
- Melt the butter in a deep pot and stir-fry the garlic, peperoncino and Cheongyang peppers until the garlic smells sweet and the butter foams.
- Arrange the scallops over the aromatics, pour the cheongju around them and clamp the lid on the pot.
- Steam the shellfish just until the scallops open, then lift them out promptly so they stay plump and tender.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).