Scallop and Water Parsley Salad recipe - ingredients, nutrition and when to eat it
This salad pairs pleasantly chewy scallops with fragrant water parsley and a tangy dressing.
This salad pairs pleasantly chewy scallops with fragrant water parsley and a tangy dressing. It is lovely for a spring dinner or a light, appetite-whetting lunch.
Seafood · 15 minutes to cook
Nutrition (per 263g serving): 205.8 kcal · protein 18.1g · carbohydrate 14.5g · fat 8.7g · sodium 657.9mg
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 become tough if blanched too long, so cook them only briefly until the centers are done.
Tips: Add the water parsley at the end and toss gently to preserve its fragrance and crisp texture.
Tips: Toss with the dressing just before serving to prevent excess liquid from forming.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pen shell adductor muscle — 120 g
- Water dropwort — 70 g
- Onion — 30 g
- Garlic — 1 pc
- Korean red pepper flakes — 1 tsp
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Sesame oil — 0.5 Tbsp
- Sesame seeds — 1 tsp