Vietnamese Grilled Scallops – Sò Điệp Nướng

Ingredients

• 10 scallops in the shell, for ease ask your fishmonger to open the shells for you
• FOR THE SAUCE
• 6 spring onions (scallions), finely chopped
• 2 spur chillies, thinly sliced
• 70ml (1/4 cup) rapeseed (canola) oil
• 2 tbsp unsalted butter, really soft or melted
• Salt to taste if needed
• TO SERVE
• Fresh red chillies
• Coriander
• Fried garlic slivers
• Lime wedges
• Crushed peanuts

Steps

1. If your scallops are really large, cut them into smallerbite sized pieces. Place the whole or cut scallops into a on top of 8 scallop shells.
2. Now build a direct heat fire. When it is uncomfortably hot to hold your hand for two seconds, 5cm (2 inches) above the cooking grate, you’re ready to get cooking.
3. Pour the oil into a small pan and heat over the fire. When bubbly hot, add the butter and then stir in the spring onion (scallions) and chillies. Take the spring onion sauce off the heat and set aside.
4. Place the scallops on the cooking grate and cook for about 2 minutes to heat the bottom shells. Then scoop over a generous amount of the spring onion (scallion) oil and cook for another 4 minutes or until the scallops are cooked through. You will notice a bit of browning in the shell which is a good indicator that the scallops are ready.Serve immediately with the toppings of your choice.