Scallop Shabu-Shabu recipe - ingredients, nutrition and when to eat it
This hot pot meal features scallops, napa cabbage, and mushrooms briefly cooked in a clear broth.
This hot pot meal features scallops, napa cabbage, and mushrooms briefly cooked in a clear broth. The scallops’ subtle sweetness pairs well with the fresh flavor of the vegetables. It’s a lovely choice for a chilly evening or a meal shared around the table.
Seafood · 25 minutes to cook
Tips: Scallops can turn tough if simmered too long, so take them out as soon as they turn opaque.
Tips: Season with soy sauce on the side first to preserve the clear, delicate flavor of the broth.
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Ingredients (1 serving)
- Scallop meat — 120 g
- Napa cabbage — 2 sheet
- Enoki mushrooms — 0.5 pack
- Shiitake mushrooms — 1 pc
- Daikon radish — 50 g
- Kombu — 5 g
- Dried anchovies — 5 g
- Green onion — 0.3 stalk
- Water — 500 ml
- Soy sauce — 1 tsp
- Lemon juice — 1 tsp