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Have I told you lately, how much I enjoy entering recipe contests? Seriously, I absolutely love them. Honestly, not at all for the competition. In fact, I have seen some great recipes come out of these contests from fellow recipe creators. Love cheering everyone on! For me, it’s a way to spark my creativity in utilizing the brand products. So fun! This recipe contest is sponsored by Lucky Foods. To make these incredible Kalbi Marinated Seared Scallops with a Spicy Corn Purée, I used their Korean BBQ Sauce. Admittedly, this may be one of the best warm appetizers, I have ever created!
Keep in mind, this seafood appetizer, is very hearty. Plan on no more than two servings per guest. One, if a heavier meal is to follow. Another plus, this recipe for Kalbi Marinated Seared Scallops with a Spicy Corn Purée can be served within ten minutes!
Lucky Foods is family-owned, and operated. Also, it is very important to note that the company, is women-owned. All of Lucky Food’s product offerings are made from recipes and techniques that have been passed down from generation to generation. In addition to their vegan and gluten-free spring roll line, they have recently expanded operations to include their Seoul line of Kimchi and Asian sauces.
These NON-GMO, vegan and gluten-free sauces are made with simple ingredients. Yet, are so full of flavor. Lucky Foods’ sauces are the perfect compliment for a quick, and super easy meal at home. Shop online using the link above, or find them at your local market. Be sure to give them a follow on Facebook and Instagram.
KALBI MARINATED SEARED SCALLOPS WITH A SPICY CORN PURÉE ON TIKTOK!
Well, this is me bragging, just a little about this fabulous scallop appetizer made with Korean BBQ sauce. Ok, so as you know by now, I always create a short video making my recipes on TikTok. This video recipe for these Kalbi Marinated Seared Scallops with a Spicy Corn Purée has gone VIRAL! To date, my post has over 400k views, over 40k likes, over 3.5k shares and so many comments. So exciting! Be sure to check out the video below!
Also, If you have not yet signed up for this social media platform, use my code5SSIS800K0H06to create an account.
WHAT IS KALBI SAUCE?
Kalbi sauce is a simple sauce with a base of soy, garlic, ginger, honey and sesame oil. It’s a little sweet, and a little tangy. This sauce is typically used to make Kalbi, or Korean BBQ Beef Short Ribs. Basically, it is a Korean BBQ Sauce.
However, since I was tasked to come up with a unique, and out-of-the-box use of Lucky Foods’ Kalbi Sauce, I decided to use it as a marinade for scallops. As the scallops (coated with this amazing sauce) seared in the pan, this Asian barbecue sauce caramelized, and made for the most perfect crust. These Kabli Marinated Seared Scallops with a Spicy Corn Purée is my appetizer submission!
WHAT ARE SCALLOPS, ANYWAY?
Scallops are bivavlve mollusks (shellfish) with a hinged shell. The part that is most often savored, is called the adductor muscle. This muscle can range in color, and in size. Raw scallops are translucent, and turn opaque when fully-cooked. Furthermore, you will generally see them referred to either sea scallops, bay scallops, diver, and dayboat.
Scallops are a great source of protein. Additionally, they are rich in Omega-3 fatty acids and low in calories.
CLEANING SCALLOPS
For the most part, scallops are relatively easy to prep. A gentle rinse will do. Although not required, I like to remove the tiny muscle (foot) on the side of the scallop. When cooked, it tends to be a bit chewy.
WHAT IS THE DIFFERENCE BETWEEN DRY-PACKED AND WET-PACKED SCALLOPS?
Basically, there is no difference, as far as variety. The major difference comes in how the scallops are harvested, and preserved.
Wet-packed scallops, are just that. Shucked on the boat into containers with water, and quite often some chemical for preservation. The scallops will absorb the liquid making them “plump” up. Regardless of the cooking method, wet-packed scallops will typically lose about half of their volume. In my opinion, wet-packed scallops should be avoided, or used only in soups and/or stews.
On the other hand, dry-packed scallops, once shucked are packed dry, without the use of water and/or chemicals for preservation. They will lose little volume during the cooking process.USEdry-packed!
WHAT ARE U10/U12 SCALLOPS?
Often, I mention using U10/U12 dry-packed scallops. Basically, I am referring to the size. So, you can assume ten to twelve scallops per pound. They are relatively large.
TIPS ON MAKING THE BEST KALBI MARINATED SEARED SCALLOPS WITH A SPICY CORN PURÉE
So, if you have yet to try any combination of scallops and corn, you need to, immediately! Although, I have never marinated scallops prior, this Korean BBQ Sauce from Lucky Foods provided so much incredible flavor as it caramelized in the pan with the scallops. Honestly, look at that crust.
Since this barbecue seafood appetizer should be served immediately, it’s best to get everything going at the same time. Start the corn purée just to the point of blending. Allow that to sit as you sear the scallops. A quick blend of the corn and you are ready to plate!
THE KALBI MARINATED SEARED SCALLOPS
If you are a bit nervous about the scallops sticking to a cast iron pan, feel free to use non-stick. Basically, the key is just to let the scallops form a crust on the bottom, all on their own. Try NOT to move around in the pan. They will release when ready to flip.
Also, never overcrowd the pan. Overcrowding the pan will cause the scallops to “cook,” instead of “sear.” A quick sear on the other side, and the scallops are done.
SPICY CORN PURÉE
Honestly, this corn purée happened by accident. I was heating up a few cans of corn for dinner with a little butter and completely forgot about it. Somehow, I needed to salvage it. So, I added a bit of heavy whipping cream and cayenne pepper. Grabbed my immersion blender, and the rest is history.
If you do not have an immersion blender, use a stand blender to blend the corn into a Spicy Corn Purée. However, be very cautious as the mixture is very HOT! Cover the top with a towel, and just pulse initially until the heat calms.
As you are blending the corn mixture, if you notice the texture is too thick, add a touch more heavy whipping cream. Blend.
If you have access to fresh corn, use it. Just cut directly off the cob. If not, I highly recommend using Green Giant’s, White Shoepeg Corn.
Yes, this cayenne corn purée is very similar to grits. Think of it as a fresh version, if you will. Do check out my original recipe for Seared Scallops in a Cayenne Corn Purée.
PLATING
So, everyone has been asking where I found these precious mini, ceramic serving skillets. HomeGoods, of course. However, I found a set very similar on Amazon. Click here.
As mentioned above, this Korean BBQ appetizer, should be served immediately. Feel free to replace the fresh chopped parsley with green onions!
Hope you enjoy this recipe for my Kalbi Marinated Seared Scallops with a Spicy Corn Purée! Wish me luck!
KALBI MARINATED SEARED SCALLOPS WITH A CORN PURÉE
- Author: Charlotte Fashion Plate
- Total Time: 10 minutes
- Yield: 8 to 10 servings 1x
Description
Want the perfect bite? Well, maybe two bites! This incredible appetizer will WOW any guest. Kalbi marinated scallops seared to perfection atop a warm and spicy corn purée.
The sweet and tangy flavor from the Kalbi Korean BBQ sauce marry just beautifully with the sweet, spicy flavor and creamy texture from the corn purée.
It’s one amazing appetizer that is super easy and quick to prepare!
Ingredients
Scale
- 8 to 10 U10/12 dry-packed scallops
- 1/4 Cup Lucky Foods, Seoul Kalbi Sauce
- 1/2 teaspoon sesame oil, for garnish
- sprinkle of toasted sesame seeds, for garnish
- 1/2 teaspoon fresh chopped parsley, for garnish (optional)
FOR THE CORN PURÉE:
- 2 Cups fresh or canned corn
- 2 Tablespoons butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper (adjust to your liking)
- 3/4 to 1 Cup heavy whipping cream
Instructions
- Gently rinse the scallops. Pull off the foot. Pat dry.
- Add the scallops to a bowl with the Kalbi marinade. Toss to coat.
- In a pot, bring all of the ingredients for the corn purée to a boil (use only 3/4 of the whipping cream).
- Boil for about two to three minutes. Turn off the heat.
- Heat (to medium-high) a cast iron, or non-stick pan coated with a thin layer of non-stick spray, or oil.
- Place scallops into the pan. Do this in batches. Do NOT overcrowd the pan.
- Allow the scallops to sear on one side and form a crust. (Try NOT to move them around…see post for notes and tips).
- Flip. Sear for another minute.
- Remove the scallops onto a plate. Repeat for the next batch.
- As the next batch are searing. Blend the corn into a purée using an immersion blender. Add a touch more heavy whipping cream, if needed.
- To plate, add about two tablespoons of the corn mixture to individual serving dishes.
- Top each with a Kalbi seared scallop.
- Garnish with just a tiny touch of sesame oil, a sprinkling of sesame seeds and fresh parsley.
- ENJOY!
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♬ SUN GOES DOWN – Andreas Roehrig
Notes
SEE POST FOR TIPS AND NOTES!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 scallop
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