Luke Nguyen’s Grilled Scallops In Spring Onion Oil

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

• 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

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.
2 Turn the scallops over in the shells and cook for a further 2 minutes.
3 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.
4 Serve immediately, as a snack with beer.

Recipe courtesy of Luke Nguyen, extracted from The Food of Vietnam

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