Summer Grilled Korean Scallops

We decided to cook up some scallops on the grill. To be honest, I had never grilled a scallop on a grill before— so I was careful not to overcook. Nobody likes a tough scallop! And speaking of tough-be sure to take the small “sucker” off the side of the scallop and pat dry. That little sucker is tough to eat! I then made up a quick Korean marinade and had them sit themselves in the fridge in a ziplock for a good 45-50 minutes. It worked perfectly. Nice and tender and the char from the grill was fantastic! I may not make scallops any other way! If you don’t like the extra heat from the crushed red chilies, you can certainly omit. But remember, the Korean Chili powder is mild, but oh how it brings so much flavor!

xoxo,

Paula

Summer Grilled Korean Scallops

Ingredients:

2 lbs. Sea scallops, rinsed and pat-dried, and side muscle removed (I call it the “sucker”)

Marinade:

1/4 cup Gochujang (Korean chili paste)

1 1/2 tsp. Dried Korean chili powder

1 tsp. Garlic powder

1/4-1/2 tsp. Hot dried chili flakes

2 tbsp. Dark brown sugar

1 tbsp. Soy sauce

1 tbsp. Rice wine (not rice wine vinegar)

2 tsp. Sesame oil

Whisk all ingredients in a medium size bowl. Place your scallops in a freezer ziplock and pour marinade over the top. Squish the marinade all around those scallops to evenly coat and place bag in a bowl in your fridge for 45-50 minutes. (Or up to 2 hours ahead)

Over medium high heat on your grill, gently place your scallops on the grate, turning only once until a nice golden char— do not overcook! Approximately 1-2 min. per side. Once off the grill, lightly place foil over the top, leaving it vented a bit for 2-3 min. Serve immediately and enjoy!