5 roe on large sea scallops in the shell per serve
oil for grilling
fresh coriander leaves
5 small pieces of garlic
5 red chilli
50ml fish sauce
50ml rice vinegar
50g caster sugar
50ml lime juice
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.
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.