Grilled Shellfish recipe - ingredients, nutrition and when to eat it
Grilled shellfish lets you enjoy the clean sweetness and chewy texture of seafood such as scallops and abalone cooked over a flame.
Grilled shellfish lets you enjoy the clean sweetness and chewy texture of seafood such as scallops and abalone cooked over a flame. It’s perfect for a dinner gathering or a day when you’re craving food from the sea.
Seafood · 20 minutes to cook
Nutrition (per 409.5g serving): 384.6 kcal · protein 57.6g · carbohydrate 10.8g · fat 8.3g · sodium 1495.2mg
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).
How to make it 1. Scrub the scallop and clam shells clean. Scrub the abalone, remove the innards, and score it.
How to make it 2. Rinse the shrimp and squid under running water and pat dry. Thinly slice the garlic and green onion.
How to make it 3. Place the shellfish on a hot grill or pan and cook over medium heat for 4–5 minutes. Turn them when the shells open.
How to make it 4. Add the abalone and shrimp and cook for about 3 more minutes, then add the squid and cook for 1 minute per side.
How to make it 5. Add butter and garlic to an empty space and let them melt. Sprinkle with salt and green onion and cook for 1 more minute.
How to make it 6. Turn off the heat and eat immediately with lemon.
Tips: If a clam does not open fully, it’s best to remove it rather than eat it.
Tips: Shellfish can splatter when wet, so gently pat them dry with a paper towel.
Tips: Squid can become tough when overcooked, so grill it briefly at the end.
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Ingredients (1 serving)
- Scallops — 4 pc
- Abalone — 1 pc
- Manila clams — 6 pc
- Shrimp — 3 pc
- Squid — 50 g
- Garlic — 3 pc
- Green onion — 10 g
- Butter — 1 tsp
- Lemon — 1 piece
- Salt — 0.5 g