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Scallop Soup, Soup, Korean Recipe, Korean Food Recipe
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Home >> Soup and Hot Pot Recipes

SCALLOP SOUP

INGREDIENTS :

16 scallops (large), 15 dried medium-sized anchovies, 12 cherry tomatoes, 2 cups of honshimeji mushrooms, 1 stalk of spring onion, 1 citron, 6 cups of water, 2T salt.


SEASONINGS:
1/2T chonju (i.e. rice wine), some ground black pepper.

PREPARATION :

1. Rinse anchovies and drain; Pour 6 cups of water to a pot; Add the anchovies; Bring to the boil over a high heat; Turn to a medium heat; Cook over a medium heat for 10 minutes; Strain through a stainless steel sieve; Discard the anchovies; Cool at the room temperature; Chill in the sealed container in the fridge.
2. Soak scallops in water with 2T salt for 6 hours; Scrub bivalve in running water with a stiff brush to remove any sand or dirt; Scrape off any barnacle with a knife; Cut open the scallops over a bowl to catch the delicious juice (which will be gritty so it is important to strain the juice through a fine-mesh sieve before use); Give any open scallops a sharp tap and discard any that fail to close; Pull out the fibrous bread that sprouts between the two halves of the shell; Carefully take out the scallop meat; Soak the scallop meat in ice water for a while; Lift the scallop meat up and drain; Marinate in seasonings for 20 minutes.
3. Cut off the roots of spring onion; Rinse and drain; Mince most; Cut the remaining into sections.
4. Trim off the roots of honshimeji mushrooms; Brush off any dirt; Break into a few portions.
5. Rinse citron and drain; Cut into halves; Juice an half and add to the scallop meats; Reserve the remaining half for later use.
6. Cut an opening at the stem and a small cross at the bottom of cherry tomatoes (not use the tip of the knife); Arrange in a strainer; Blanch in boiling water for 30 seconds; Remove and immediately soak in iced water till the skin start peeling off; Remove; Peel off the skin downward.
7. Pour the broth from the step 1 into a pot and add the scallop juice from the step 2; Bring to the boil over a high heat; Add the scallop meat and the minced spring onion; Bring to the boil over a high heat again; Turn to a low heat; Add the honshimeji mushrooms; Cook over a low heat for 5 more minutes; Turn off the heat; Arrange in serving bowls; Grate some citron peel over the soup with a grater; Garnish with the cherry tomatoes and the remaining spring onion; Serve hot.