From the Streets of Saigon: Sizzling Garlic & Peanut Grilled Scallops (Sò Điệp Nướng Mỡ Hành)
Details
Plump scallops grilled on the half-shell with a fragrant garlic-scallion oil and crunchy peanuts.
Ingredients
*For the Scallops
*For the Scallion-Garlic Oil (Mỡ Hành)
*For the Dipping Sauce (Nước Chấm)
Instructions
Prepare the Scallops and Aromatics
Rinse the scallops under cold water to remove any grit. If your fishmonger hasn't done so, carefully open the scallops, discarding the top flat shell and leaving the meat in the cupped bottom shell. Pat the scallop meat dry. Finely chop the spring onions and mince the garlic for the oil. Coarsely chop the roasted peanuts for the topping.
Make the Scallion-Garlic Oil
In a small, heatproof bowl, combine the chopped spring onions, minced garlic, and a pinch of salt. Heat the neutral oil in a small saucepan until it is shimmering hot, then carefully pour the hot oil over the spring onion and garlic mixture. Stir in the melted butter. The mixture should sizzle and become instantly fragrant.
Grill the Scallops
Preheat a charcoal grill, gas barbecue, or an oven broiler to high heat. Arrange the scallops on their half shells directly on the grill grate. Grill for about 2-3 minutes, or until the scallops start to release their juices and are just beginning to cook through.
Assemble and Finish
Carefully spoon a generous amount of the scallion-garlic oil over each scallop. Continue to grill for another 2-4 minutes until the oil is bubbling and the scallops are fully cooked and slightly charred at the edges.
Serve
Remove the scallops from the grill and place them on a platter. Sprinkle generously with the chopped roasted peanuts, fried shallots, and fresh chili if using. Serve immediately with a side of the Nước Chấm dipping sauce.
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