Seasoned Grilled Scallops recipe - ingredients, nutrition and when to eat it
Scallops topped with a gochujang and vinegar sauce and grilled in their shells. The plump meat goes well with the tangy, sweet, mildly spicy sauce.
Scallops topped with a gochujang and vinegar sauce and grilled in their shells. The plump meat goes well with the tangy, sweet, mildly spicy sauce. Serve them hot on a winter evening as a snack with drinks or a side dish with rice.
Grilled & stir-fried · 20 minutes to cook
Nutrition (per 176g serving): 172.7 kcal · protein 23.9g · carbohydrate 6.6g · fat 3.6g · sodium 1301mg
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 grilled too long, so take them off the heat as soon as the meat turns opaque.
Tips: If grilling them in their shells is difficult, cook just the meat in a pan over medium heat for about 2 minutes per side.
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Ingredients (1 serving)
- Scallop meat — 150 g
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Vinegar — 0.5 Tbsp
- Sugar — 0.5 tsp
- Minced garlic — 0.3 tsp
- Green onion — 5 g
- Toasted sesame seeds — 1 tsp