Scallop Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is infused with the delicate sweetness of scallops and the aroma of mushrooms in every grain.
This pot rice is infused with the delicate sweetness of scallops and the aroma of mushrooms in every grain. Serve it with just soup or kimchi for a satisfying weeknight dinner, especially when you're craving seasonal seafood.
Seafood · 35 minutes to cook
Nutrition (per 358g serving): 421.4 kcal · protein 22.8g · carbohydrate 67.7g · fat 4.7g · sodium 1377.5mg
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 release liquid as they cook, so use slightly less water than you normally would for pot rice to keep it from becoming soggy.
Tips: Scallops can turn firm if boiled for too long, so it's best to let them finish cooking during the resting stage.
Tips: Adjust the amount of soy sauce depending on whether you'll serve the rice with kimchi or a seasoned sauce.
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Ingredients (1 serving)
- Rice — 80 g
- Scallop meat — 100 g
- Shiitake mushrooms — 1 pc
- Onion — 20 g
- Green onion — 10 g
- Garlic — 1 pc
- Soy sauce — 0.5 Tbsp
- Toasted sesame oil — 0.5 tsp
- Water — 110 ml