Photo: Korea Ministry of Food and Drug Safety

Scallop Salad with Perilla Leaf Aroma

Name: Scallop Salad with Perilla Leaf Aroma
Cuisine: South Korea
Ingredients: 10 g stonecrop (dolnamul) (10g); perilla leaves (3 sheets); scallops (5 pcs); edible flowers (a little); 60 g olive oil (60g); 3 g pomegranate juice (3g); lecithin powder (0.5); ground black pepper (a little)

깻잎향을 입힌 관자 샐러드

Side dish · Grilled

Side dishesCourse

155kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Scallop Salad with Perilla Leaf Aroma

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

stonecrop (dolnamul)돌나물(10g)
10 g
perilla leaves깻잎(3 sheets)
↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
scallops관자(5 pcs)
edible flowers식용 꽃(a little)
olive oil올리브유(60g)
60 g
pomegranate juice석류 원액(3g)
3 g
lecithin powder레시틴가루(0.5)
ground black pepper후춧가루(a little)

Nutrition per serving

155kcal

6gCarbs

28gProtein

2gFat

168mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Trim the stonecrop and soak in cold water, then drain. Wash the perilla leaves and wipe the front and back of each leaf dry. Soak the edible flowers in cold water.
Pour olive oil (50g) into a frying pan and preheat it. Fry the perilla leaves until crisp and translucent, remove them, and set aside the perilla oil left in the pan.
Add water (100ml) and lecithin powder to the pomegranate juice and blend with a blender to make pomegranate foam.
Remove the membrane from the scallops and rinse in cold water. Make fine cuts in them and sprinkle with ground black pepper.
Add olive oil (10g) to a heated pan and grill the scallops until the outside is golden.
On a plate, arrange the fried perilla leaves, stonecrop, grilled scallops and perilla oil in order, and finish with the pomegranate foam on top.

💡 Tip•Pomegranate juice and perilla leaves are used instead of salt in the dressing, adding a sweet-and-sour taste and aroma while reducing salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.