Spicy Sweet-and-Sour Scallop Salad recipe - ingredients, nutrition and when to eat it
This side dish tosses blanched scallops and crisp cucumber in a sweet-and-sour gochujang dressing.
This side dish tosses blanched scallops and crisp cucumber in a sweet-and-sour gochujang dressing. It’s refreshing and pleasantly chewy, making it a nice accompaniment to rice or a light meal on a warm day.
Seafood · 15 minutes to cook
Nutrition (per 238g serving): 166.2 kcal · protein 18.1g · carbohydrate 13.8g · fat 3.4g · sodium 1184.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Scallops can turn tough if blanched too long, so take them out as soon as they’re cooked through.
Tips: Toss everything just before serving to keep the cucumber crisp.
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Ingredients (1 serving)
- Scallop meat — 100 g
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame seeds — 1 tsp