Steamed scallops
Scallops are in season these days. Scallops live very deep from the coast. There are various types, such as red, purple, orange, yellow, and white, and there are black scallops, silk scallops, ladle scallops, sea scallops, red scallops, and golden scallops. Scallops are also good for growing children because they are low in calories and cholesterol, rich in protein and minerals, and especially rich in essential amino acids. Scallops can be eaten in a variety of recipes, from sashimi to soup to grilled ones. Today, we're going to make three kinds of steamed scallops with red scallops, golden scallops, and true scallops.
2 serving
Within 15 minutes
밥심은국력
Ingredients
  • Scallops
    13ea
  • Scallops
    8ea
  • Scallops
    2ea
  • Soju
    1/2cup
  • Water
    2L
  • Red pepper paste
    little
Cooking Steps
STEP 1/9
These scallops have pretty colors. It's a pretty purple scallop, a golden scallop, and a white true scallops.
STEP 2/9
Scallops don't need to be removed.
STEP 3/9
Clean the scallop peel with a toothbrush and rinse it three or four times.
STEP 4/9
It's good to soak in tap water for about 30 minutes. Remove the water.
STEP 5/9
I put 2 liters of water in the steamer and half a cup of soju. If you don't have soju, Cheongju is good too. The amount of water and soju don't have to be very accurate. The water doesn't disappear until the scallops are cooked.
STEP 6/9
When the steam rises, place the scallops on top
STEP 7/9
Cover and steam for 5 minutes. Then turn off the heat and let it steam for 3 minutes. It's important to take time. The caution is that scallops get tough if you steam them for a long time.
STEP 8/9
Scallops taste better steamed. Do not boil in water. Scallops are ripe when they open their mouths.
STEP 9/9
Steamed scallops in three types are completed: true scallops, red scallops, and golden scallops.
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