lunch · dairy-free
Perilla leaf scallop ssam
One-bite Korean wraps: seared scallops tucked into perilla leaves with ssamjang, crisp Asian pear and a little spicy roe.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy, sesame, fish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Mix the ssamjang with the sesame oil and honey.
-
2
Season the scallops with salt. Sear in very hot oil for 1-1.5 minutes a side until deeply browned but still translucent in the middle.
-
3
Lay out the perilla leaves and spread each with a little ssamjang.
-
4
Add a scallop, a few pear matchsticks, a dab of roe, scallion and sesame seeds.
-
5
Fold the leaf around the filling and eat in one bite.
