Side Dishes

Seared Scallop Salad with Crispy Perilla & Pomegranate Foam

Name: Seared Scallop Salad with Crispy Perilla & Pomegranate Foam
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 10 g Stonecrop (dolnamul); 3 Perilla leaves; 5 Scallops; a few Edible flowers; 60 g Olive oil; 3 g Pomegranate concentrate; 0.5 g Lecithin powder; 100 ml Water; a pinch Ground black pepper

깻잎향을 입힌 관자 샐러드

Golden seared scallops with crispy fried perilla leaves, stonecrop, edible flowers, a drizzle of perilla oil and an airy pomegranate foam. Pomegranate and perilla give the dressing a sweet-tart flavor and aroma in place of salt.

Seared Scallop Salad with Crispy Perilla & Pomegranate Foam

20mPrep

10mCook

2Servings

HardLevel

🧺 Korean ingredients in this recipe

📝 Step-by-Step Instructions

Trim the stonecrop, soak in cold water and drain. Wash the perilla leaves and pat each one dry on both sides. Soak the edible flowers in cold water.

Seared Scallop Salad with Crispy Perilla & Pomegranate Foam — step 1

Heat 50 g of olive oil in a frying pan and fry the perilla leaves until crisp and translucent. Remove them and keep the perilla-infused oil.

Seared Scallop Salad with Crispy Perilla & Pomegranate Foam — step 2

Blend the pomegranate concentrate with the water and lecithin powder to make a foam.

Seared Scallop Salad with Crispy Perilla & Pomegranate Foam — step 3

Remove the membrane from the scallops, rinse in cold water, score finely and sprinkle with pepper.

Seared Scallop Salad with Crispy Perilla & Pomegranate Foam — step 4

Heat 10 g of olive oil in a hot pan and sear the scallops until golden outside.

Seared Scallop Salad with Crispy Perilla & Pomegranate Foam — step 5

Plate the fried perilla, stonecrop, scallops and perilla oil in that order and top with the pomegranate foam.

Seared Scallop Salad with Crispy Perilla & Pomegranate Foam — step 6

📊 Nutrition Facts (per serving)

155Calories (kcal)

6 gCarbs

28 gProtein

2 gFat

168 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.