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Grilled scallops and mussels in spring onion oil (diep)

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  • difficulty

    Easy

difficulty

Easy

level

Ingredients

1 kg scallops, in the shell & cleaned
250 ml vegetable oil
8 spring onions, green part only, finely sliced
3 tbsp crushed roasted peanuts

Instructions

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.  

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.


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Published

By Luke Nguyen
Source: SBS



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