Add enough water to cover scallops, dissolve a pinch of salt, and add scallops.
Cover the top with a black bag or cover to block the light.
It looks neat for me because it's for the mart, so I've done it for about 30 minutes, but if it's not, please do it for about an hour.

The water is a little sprayed, but the foreign substances on the lid seem to have come off.

Scrub scallops with a toothbrush or brush and wash them three or four times until clean water comes out.

The scallop's skin is clean, right?
Place scallops slightly on the steamer rack.

Pour half the water into the pot and pour soju or rice wine to remove the fishy smell. I didn't have any alcohol, so I added cooking wine.
Place the steamer together and cook over high heat.

Make sure the scallop's skin opens its mouth with a transparent lid.

When everyone opens their mouths, turn off the heat a little later and let stand for 3 minutes. It takes about 10 to 15 minutes to cook, but if you cook it for too long, it becomes tough.

Carefully pick the hot top shell, put it on a plate, and dip it in red pepper paste, it's a fantastic taste.