Pan-Seared Jumbo Sea Scallops in a Korean Seaweed Soup
Traditionally this satisfying soup is savored by Korean mothers who have just given birth as a restorative meal, to replenish vitamins and nutrients. Consequently, it is also enjoyed on one’s birthday, as a way to commemorate that special day. Here, the addition of some gorgeous huge Atlantic Sea Scallops definitely adds to the celebration!
This soup, miyeok guk or miyuk guk, is simple but super-flavorful and the scallops add a luxurious component. It’s made with seaweed known as miyeok in Korean/wakame in Japanese, lots of garlic and ground pork in an ocean-y broth. It is garnished with a drizzle of toasted sesame oil, a sprinkling of crunchy sesame seeds, while a restrained amount of Korean red chile flakes called gochugaru adds a lively quality. The scallops are seasoned with Kosher salt and seared in a hot pan with just a bit of canola oil to let their natural flavor shine.
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