Complimentary Recipe: Grilled Scallops in Spring Onion Oil

"You will find this dish being cooked at any street-food stall or restaurant along the central coast of Vietnam. It is a local favourite, as it is simple, fresh and delicious. It only takes a few minutes to cook and makes a great beer-drinking dish." – Chef Luke Nguyen



12 scallops, roe removed, placed on the half-shell
3 tablespoons spring onion oil (see notes)
3 tablespoons Nuoc Mam Cham dipping sauce (see notes)
3 tablespoons roasted peanuts, crushed


Heat a chargrill pan or barbecue to medium heat. Sit the scallops over the hot grill, in their half-shells, and cook for 2 minutes. Turn the scallops over in the shells and cook for a further 2 minutes.

Transfer the scallops to a plate. Drizzle each scallop with about 1 teaspoon of the spring onion oil and about 1 teaspoon nuoc mam cham and sprinkle with the peanuts. Serve immediately, as a snack with beer.


Spring onion oil - Thinly slice 6 spring onions, green part only, and combine with 250ml of vegetable oil. Put the oil and spring onion in a saucepan over medium heat. Cook for about 2 minutes, or until the oil just starts to simmer. Remove the pan from the heat and allow to cool.

Do not discard the spring onion; it should be kept in the oil to garnish dishes.

Transfer the oil mixture to a clean container. It will keep in the fridge for several days.

Nuoc Cham dipping sauce - Put 3 tablespoons of fish sauce, 3 tablespoons of white vinegar, and 2 tablespoons of sugar in a small saucepan with 125 ml water. Place over medium heat, stir well and cook until just before boiling point is reached. Remove the pan from the heat and allow to cool.

Just before serving, stir in the garlic 2 chopped garlic cloves, 1 red bird’s eye chilli (thinly sliced) and 2 tablespoons of lime juice. Store in a tightly sealed jar in the fridge for up to 5 days.

Recipe from Luke’s Book - The Food of Vietnam. Click here to purchase the book now.

Phuong Nguyen