Grilled scallops with Nuoc Cham

• serves

  1

• cook

  30 minutes

Ingredients

5 roe on large sea scallops in the shell per serve

oil for grilling

fresh coriander leaves

Nuoc Cham

5 small pieces of garlic

5 red chilli

50ml fish sauce

100ml water

50ml rice vinegar

50g caster sugar

50ml lime juice

Instructions

Remove the scallops from the shell (keep the shells warm as the scallop is returned to the shell for serving). Seal scallops in a hot frying pan until just opaque.

To make Nuoc Cham, bring all the ingredients (except for the lime juice) to warm and dissolve the sugar, add the lime juice. Drizzle over scallops and garnish with coriander. Serve scallops in their shells.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.