AI-generated imageSimple Korean-Style Steamed Scallops with Lemon
Steam fresh, food-grade shell-on scallops until their flesh becomes opaque and firm, then serve with lemon and optional Korean chili-vinegar dipping sauce.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Buy fresh scallops sold for cooking. Discard broken shells or scallops with unusual odors and keep refrigerated until cooking.
- 02
Scrub shells under cold running water and rinse off debris. Wash hands and utensils after handling raw shellfish.
- 03
Pour about 300 mL water into a pot, fit the steamer so food stays above water, and bring to a strong steam.
- 04
Arrange scallops with room for steam. Cover and begin checking after about 8–10 minutes; actual cooking varies by size. The flesh must be opaque and firm, not translucent.
- 05
Remove with tongs. Do not eat scallops that remain closed after steaming or whose flesh appears undercooked.
- 06
Serve with lemon and optional chogochujang on the side. Watch out for hot shells and steaming juices.
Helpful source links
Before you cook
Avoid if allergic to shellfish. Prevent cross-contamination from raw seafood; FDA describes cooked scallop flesh as opaque and firm. Discard unopened or insufficiently cooked ones. Refrigerate leftovers within two hours, use within 3–4 days or freeze, and reheat thoroughly.
Allergens: 가리비(조개류·연체동물), 초고추장의 대두·밀(제품별 확인)
Image & source credits
AI-generated image.
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