Chargrilled scallops with butter & spring onion oil

Chargrilled scallops with butter & spring onion oil

Hoy shall yang

By
From
Street Food Asia
Serves
4–6 As part o f a shared me al
Photographer
Alan Benson

I can’t tell you how much I enjoy Amphawa Floating Market – it’s so entertaining. There’s plenty of cooking action and watching the (mostly) women cook fresh seafood, with their pots, steamers, portable barbecues and other gear balanced so precariously inside tiny boats, is magical. Set along a canal lined with charming old wooden shops, it’s a hot weekend destination for Bangkok-ites so you need to be prepared for major crowds. Everyone sits on the steps that lead down to the canal to watch the action and eat and what I love about this is, not only do you get to feel like a local, but you’ve got a ringside seat to all the cooking activity too. These scallops are a favourite of mine, especially with a cold beer. They’re grilled in the half-shell, with just a little bit of butter, some peanuts and spring onion oil. They’re so simple to make but, like all simple things, they rely on the freshest produce you can get your hands on in order to really shine.

Ingredients

Quantity Ingredient
12 scallops on the half-shell, roes removed
2 tablespoons quality unsalted butter
3 tablespoons Spring onion oil
3 tablespoons crushed roasted peanuts
sea salt
freshly ground black pepper

Method

  1. Heat a barbecue chargrill or chargrill pan to a medium heat.
  2. Season the scallops with salt and pepper, then top each piece with ½ teaspoon of the butter.
  3. Sit the scallops in their shells on top of the hot grill and drizzle over the spring onion oil. Leave to cook for 1 minute, then sprinkle over the crushed peanuts and chargrill for a further 2 minutes, or until the scallops are just cooked through.
  4. Transfer the scallops to a platter and serve immediately.
Tags:
South-East Asian
Asian
Street Food
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