Here is another seafood recipe that could easily become one of the favorites for those who enjoy their seafood, especially because of its perfect combination of the scallops and the Gim, also known as dried seaweed.
The recipe for this delicate dish with a Korean twist will be extremely refreshing and unique for many.
The fresh scallops wrapped around with the dried seaweed, known as Gim in Korean, will certainly transform into a delicious cuisine - if you know how to handle the scallops right and the instructions are followed accordingly.
Makes 8 servings
- 1 lb scallops
- 1 tsp salt
- 1 tsp ground black pepper
- 5 sheets gim, cut in 1 ½ wide strips
- 1 egg white, lightly beaten
- 1 oz clarified butter
- Remove and discard the “foot” tendon from each scallop. Pat the scallops dry with a paper towel and season with salt and pepper.
- Lay a strip of gim out on a clean, dry work surface. Very carefully brush the top of the strip with the egg white. Place a scallop, on its side at one end of the gim strip and roll it up so that the entire side of the scallop is encased in the gim. Repeat with the remaining gim and scallops.
- Heat the clarified butter in a sauté pan over medium heat until the butter appears to shimmer. Carefully place each gim wrapped scallop into the pan and cook until golden brown, about 2 minutes on each side. If necessary, work in batches to avoid overcrowding the pan.
- Remove from the pan and serve.
A version of this article and Photo by Korea Agro-Fisheries & Food Tread Corporation, The Culinary Institute of America, and Jc. Chung