Spicy scallops with enoki mushrooms

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.
  2. Heat 15ml</