Name: Spicy scallops with enoki mushrooms
Yield: Serves 2
Cuisine: Korean
Ingredients: salt and ground white pepper; 1 sheet dried seaweed; 5 scallops, with shells; 30 ml/2 tbsp vegetable oil; 65 g/2½ oz enoki mushrooms; 1 red chilli, seeded and finely sliced; 2 egg yolks, beaten; 10 ml/2 tsp sesame oil; ½ green (bell) pepper, finely sliced; grated rind of 1 lemon

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

Fragrant steamed scallops are here given a spicy twist with shreds of chilli pepper. Delicate enoki mushrooms and strips of Sautéed egg yolk match the elegant flavours of the seafood, and shredded seaweed and lemon zest are an attractive garnish.

Ingredients

5 scallops, with shells
30 ml/2 tbsp vegetable oil

Method

Scrub the scallop shells. Cut the hinge muscles at the scallop’s base. Lift off the rounded shell. Scrape away the beard-like fringe next to the white scallop with its orange coral, and remove the intestinal thread. Ease the scallop and coral away from the shell.
Heat 15ml</