Scallop Rice Porridge recipe - ingredients, nutrition and when to eat it
Scallop rice porridge is made by gently simmering rice until soft, then adding scallops for a mild finish.
Scallop rice porridge is made by gently simmering rice until soft, then adding scallops for a mild finish. Its warmth and delicate taste of the sea make it a lovely fit for a winter morning or a light lunch.
Seafood · 35 minutes to cook
Nutrition (per 901g serving): 461 kcal · protein 21.4g · carbohydrate 71.1g · fat 7.2g · sodium 1240.8mg
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: Stir often over low heat so the rice doesn’t stick to the bottom of the pot.
Tips: Scallops can turn tough if simmered too long, so add them when the rice is nearly soft.
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Ingredients (1 serving)
- Rice — 0.5 cup
- Scallop meat — 100 g
- Water — 700 ml
- Sesame oil — 1 tsp
- Salt — 0.3 tsp
- Green onion — 5 g