Kimchi Carbonara Udon with Seared Scallops

Don't skip on this Creamy Kimchi Carbonara Udon with seared scallops from Legal Sea Foods Online Shop  – the scallops have a sweet and slightly briny taste, perfect for pan searing and pairing with these flavorful noodles!

Brought to you by @toomanybites

Kimchi Carbonara Udon with Seared Scallops


  • 6 Dry Day Boat Sea Scallops
  • 1 pack frozen udon
  • ½ cup chopped kimchi
  • ¼ cup heavy cream
  • 2 tbsp gochugaru
  • 2 cloves garlic (diced)
  • Scallions (thinly sliced)
  • 3 tbsp unsalted butter


  • In a bowl, add hot water to udon to help separate noodles.
  • In a pan, heat 2 tbsp unsalted butter over medium heat and sear scallops until both sides are lightly browned.
  • Remove scallops from heat and set aside.
  • Heat 1 tbsp butter. Add garlic, scallions, kimchi, and gochugaru until fragrant.
  • Pour in heavy cream (enough to cover the pan). Stir and add udon. Cook until noodles are fully cooked.
  • Serve with scallops and a fried egg (optional). Garnish with scallions.
  • Enjoy!
Back to blog