1 kg scallops, in the shell & cleaned
250 ml vegetable oil
8 spring onions, green part only, finely sliced
3 tbsp crushed roasted peanuts
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.
Bring a grill or barbecue to medium heat, cook the scallops until they open. This will roughly take 5 minutes.
Whilst the scallops are grilling, put oil and spring onions in a saucepan over medium heat. Cook the spring onions until they just start to simmer in the oil, remove from heat and allow to cool.
When the scallops shell opens, remove & discard the upper shell and cook further until you see the scallops natural juices begin to simmer.
Now add one teaspoon of the spring onion oil and ½ teaspoon of roasted peanuts to each scallop. Cook for a further 2 minutes then transfer to a plate.
Serve as a snack and drink with beer.