Monday, 22 August 2011

Baked Scallops with Spring Onion Oil

I found this recipe in Gordon's Great Escape Southeast Asia. It looked beautiful and so delicious. The scallops were very good. I did not barbecue them, although I think they would have been tastier if I did. It was pouring rain here and we only have charcoal at the moment, so I baked them instead. I didn't have any fried shallots or chili oil and they still had good flavour. I was able to find scallops in the shell at a local Asian supermarket. My husband did not buy enough though and had to run out to get scallops from a different store that was closer to home, so I have more than one scallop in each shell.

8 scallops in the shell
16 scallops not in the shell
4 tbsp canola oil
8 green onions, minced
2 tsp fish sauce
pinch of salt and white pepper
2 tbsp minced peanuts
2 chili's sliced

Clean the scallops and shells. Heat a pan over high heat, add the oil, saute the green onions for a few minutes then add in a dash off fish sauce and pepper.

Season the scallops with salt and pepper, place them in the clean shells, I did 3 to a shell. Spoon the green onion mix on top of the scallops. Put them on a baking sheet  and put them under the broiler for about 5 minutes. Scatter the peanuts and chili's overtop.

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