Grilled scallops in spring onion oil

Grilled scallops in spring onion oil

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

You will find this dish being cooked at any street-food stall or restaurant along the central coast of Vietnam. It is a local favourite, as it is simple, fresh and delicious. It only takes a few minutes to cook and makes a great beer-drinking dish.

Ingredients

Quantity Ingredient
12 scallops, roe removed, placed on the half-shell
3 tablespoons Spring onion oil
3 tablespoons Nuoc mam cham dipping sauce
3 tablespoons roasted peanuts, crushed

Method

  1. Heat a chargrill pan or barbecue to medium heat. Sit the scallops over the hot grill, in their half-shells, and cook for 2 minutes. Turn the scallops over in the shells and cook for a further 2 minutes.
  2. Transfer the scallops to a plate. Drizzle each scallop with about 1 teaspoon of the spring onion oil and about 1 teaspoon nuoc mam cham and sprinkle with the peanuts. Serve immediately, as a snack with beer.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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