Korean Bbq Scallops Recipe

Prepare the Scallops

Rinse the scallops under cold water and pat them dry with paper towels. This helps achieve a good sear.

Season and Sear

In a skillet, heat the olive oil over medium-high heat. Season the scallops with salt and black pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes per side until golden brown and cooked through. Remove from the heat and set aside.

Cook the Potatoes

Peel and cut the potatoes into chunks. Boil in salted water until fork-tender, about 15-20 minutes.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, wasabi paste, and salt. Mash until smooth and creamy. Keep warm until ready to serve.

Prepare the Green Beans

Trim the ends of the French green beans and rinse them under cold water.

Sauté the Green Beans

In a skillet, heat the sesame oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the green beans and sauté for about 5-7 minutes until tender-crisp. Sprinkle with sesame seeds and salt before serving.

Make the Cream

In a saucepan, combine sweet chili sauce and heavy cream. Heat over low heat, stirring until well combined and warmed through. Do not boil.

Prepare the Sauce

In a small bowl, mix together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and chopped scallions. Stir until the sugar dissolves.