Grilled Pen Shell Scallops and Pork Belly recipe - ingredients, nutrition and when to eat it
This dish is made by grilling pen shell scallops and pork belly together on a griddle, then wrapping them in leafy greens.
This dish is made by grilling pen shell scallops and pork belly together on a griddle, then wrapping them in leafy greens. The scallops are springy and mild, while the pork belly is rich and chewy. It’s great for a leisurely dinner shared around the grill.
Grilled & stir-fried · 20 minutes to cook
Nutrition (per 279g serving): 561.8 kcal · protein 31.6g · carbohydrate 9.5g · fat 42g · sodium 489.1mg
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 once the surface is cooked and they feel springy.
Tips: Grill the scallops in the pork belly fat. If too much fat collects on the griddle, wipe some away with a paper towel.
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Ingredients (1 serving)
- Pen shell adductor muscle — 100 g
- Pork belly — 120 g
- Lettuce — 5 sheet
- Perilla leaves — 3 sheet
- Ssamjang (Korean dipping sauce) — 1 Tbsp
- Garlic — 2 pc