Impress your loved one this Valentines with this delicious, modern take on the classic Vietnamese street-food dish. It is easy to prepare and uses minimal ingredients to let the star really shine! Enjoy.
Grilled Scallops with Spring Onion and Peanuts
Serves – 4 – 6
Prep Time – 10 mins
Cook Time – 15 mins
INGREDIENTS
- 12 large scallops on the half shell, scallops removed and shells cleaned
- 1 tbsp fried-shallot oil or neutral-flavoured oil
- 60 ml (¼ cup) clarified salted butter
- 3 spring onions, green part only, thinly sliced
- Juice of ¼ lemon (or to taste), plus extra lemon wedges to serve
- Rock salt (optional), to serve
- 30 gm roasted unsalted peanuts, coarsely chopped
METHOD
1. Heat a barbecue flat-plate or a non-stick frying pan to high. Season scallops, toss in oil, and fry, turning halfway, until golden and just cooked (1 minute each side).
2. Meanwhile, heat butter and spring onion in a saucepan over medium-high heat until just starting to simmer. Remove from heat and season to taste with salt and a squeeze of lemon.
3. Scatter rock salt over a serving platter, and arrange shells on top. Place a scallop on each shell, spoon over spring-onion butter, scatter with peanuts and serve with lemon wedges.
NOTES –
Serve with a lightly oaked chardonnay.
SOURCE – gourmettraveller.com.au