Today we are making Sò Điệp Mỡ Hành also known as Vietnamese Grilled Scallops with Scallion Oil! I have a weird relationships with scallops, because when I was little, I got food poisoning with scallops, and I was scared ever since.
However, when I moved to orange county, a lot of the Vietnamese restaurants had it on their menu, so I gave it a try and boy was I glad I did! They served it Vietnamese style which is with scallion oil on a grilled scallops. These are also some of the biggest scallops I’ve ever seen in my life.
I was fortunate enough to be able to get some fresh scallops from USA seafood in Long Beach, California before they were gone! Let me tell you it’s hard to find fresh scallops these days. This is also my first time prepping and opening a scallop so it was definitely a learning curve, but it’s pretty simple even a beginner could do it!
I highly recommend using an oyster shucker but a knife will do, just make sure you cover your hand with a paper towel, so you don’t stab yourself on accident. So you wanna insert the knife and then rotated until you hear, clicking noise to open the Scallop. Since these are pretty big, I had to do it on both sides. Once you get it open, use the knife to scrape the scallop off from the top. Once you get it open it kind of looks a little crazy so you want to remove all the organs and keep the scallop part and the roe. After that you can rinse it, and it’s ready to go!
How to Make: Sò Điệp Mỡ Hành (Vietnamese Grilled Scallops with Scallion Oil)
Course: RecipesCuisine: asian, viet, vietnameseDifficulty: Easy2
servings10
minutes10
minutesIngredients
5 scallops (cleaned and on half shell)
5-6 green onions (chopped)
1/4 tsp sugar
1 tbsp veggie oil
crushed peanuts
fried shallots
masago (fish roe)
Directions
- Clean and prep your scallops on the half shell. Heat up grill on med/high heat and cook for 5-7 minutes or until scallops are no longer translucent.
- In a small pot on med/hight heat, add oil. Then add green onions and sugar, cook for 1-2 mins.
- Topped grilled scallops with scallion oil, peanuts, fried shallots and masago. Optional but highly recommended: serve with Muối Ớt Xanh (Green Chili Sauce)
