Scallop Recipe

Salt the washed mustard leaves: layer or toss the trimmed mustard leaves with 1 tbs coarse sea salt in a bowl. Massage gently and let sit 20 minutes to soften and draw out water. Rinse quickly under cold water and gently squeeze out excess moisture. Reserve in a bowl.

Make the kimchi paste: in a small bowl combine 1 tsp gochugaru, 1 tsp minced garlic, ½ tsp minced ginger, ½ tbs fish sauce, 1 tsp rice vinegar and ½ tsp sugar. Mix into a uniform paste.

Toss leaves with paste: add the paste to the drained mustard leaves and massage until evenly coated. Taste and adjust — it should be tangy, slightly spicy and savory. Let sit at room temperature for 15–30 minutes so flavors meld (or refrigerate up to 2 hours if preparing ahead).

Soak and prepare miyeok: if using dried miyeok, soak in cold water for 10–15 minutes until rehydrated. Drain and squeeze out excess water, then roughly chop if pieces are long.

Sweat aromatics: heat 1 tsp sesame oil in a small saucepan over medium heat. Add 1 tsp minced garlic and sauté 30 seconds until fragrant but not browned.

Cook soup: add the soaked miyeok and sauté 1 minute to coat. Pour in 600 ml anchovy or light stock and bring to a gentle simmer. Reduce heat and simmer 8–10 minutes to marry flavors.

Season and finish: stir in 1 tsp light soy sauce and ½ tsp salt, taste and adjust. Finish with ½ tsp toasted sesame oil just before serving and keep warm.

Prepare burdock: peel or scrub burdock root and cut into thin matchsticks (~3–4 cm long). Immediately place in water with a splash of rice vinegar if you need to hold them to prevent discoloration; drain thoroughly before cooking.

Quick sauté and dress: heat 1 tsp neutral oil in a small nonstick skillet over medium-high. Add burdock matchsticks and sauté 2–3 minutes until just tender and slightly caramelized. Remove from heat and toss with 1 tsp rice vinegar, ½ tsp soy sauce, ½ tsp toasted sesame seeds and ¼ tsp salt. Keep warm.

Pat scallops dry: place scallops on paper towels and pat thoroughly dry on both sides. Season both sides with 1 tsp kosher salt and ½ tsp freshly ground black pepper (divide evenly).

Sear scallops: heat a heavy skillet (cast iron recommended) over high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Place scallops in skillet spaced apart and sear without moving 1.5–2 minutes until a deep golden crust forms. Flip scallops and add 1 tbs butter to the pan. Sear second side 1–1.5 minutes, spooning melted butter over scallops during the last 30 seconds. Scallops should be just opaque in the center.

Plate: spoon a small ladle (about 2–3 tbs) of warm miyeok-guk in shallow bowls as a base. Arrange 2 scallops per serving on top of the soup so they sit partially in the broth. Place a small mound (about 2–3 tbs) of mustard leaf kimchi alongside or atop each scallop, and add a few pieces of the sautéed burdock root as a crunchy garnish. Drizzle a few drops of additional toasted sesame oil over the soup if desired and serve with lemon wedges.

Serve immediately: scallops are best served hot and just-seared. Provide lemon wedges for optional brightening.