Scallops Recipe

Name: Vietnamese Street Kitchens Scallops Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Seafood
Ingredients: 2 count large sea scallops, side muscle removed; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs neutral oil with a high smoke point (e.g., grapeseed or vegetable); 2 tbs unsalted butter; 1 tbs extra-virgin olive oil; 2 cloves garlic, finely minced; 2 stalks spring onions (scallions), white and light green parts thinly sliced; 1 tbs fresh lemon juice; 30 ml dry white wine or low-sodium vegetable/chicken stock; 0.5 tsp light soy sauce (or tamari); 0.5 tsp honey or maple syrup; 1 tsp freshly chopped parsley; 0.25 tsp optional: pinch of red pepper flakes; 0 to taste salt (to taste); 0 to taste freshly ground black pepper (for sauce); 2 wedges lemon wedges; 1 tsp microgreens or extra parsley for garnish

Inspired by Vietnamese Street Kitchen

Time20m

Serves1

Two grilled scallops, tender, smoky and flavourful. A seafood delight in a garlic & spring onion sauce.

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Ingredients

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Scallops

2 count large sea scallops, side muscle removed

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs neutral oil with a high smoke point (e.g., grapeseed or vegetable)

Garlic & Spring Onion Sauce

2 tbs Unsalted butter

1 tbs extra-virgin olive oil

2 cloves garlic, finely minced

2 stalks spring onions (scallions), white and light green parts thinly sliced

1 tbs fresh lemon juice

2.03 tbsp (30 ml) dry white wine or low-sodium vegetable/chicken stock

1/2 tsp light soy sauce (or tamari)

1/2 tsp honey or maple syrup

1 tsp freshly chopped parsley

1/4 tsp optional: pinch of red pepper flakes

0 to taste salt (to taste)

0 to taste freshly ground black pepper (for sauce)

To Finish

2 wedges lemon wedges

1 tsp microgreens or extra parsley for garnish

Method

Scallops

Prepare scallops

Pat the scallops very dry with paper towels on all sides. Remove and discard the small side muscle if still attached. Season both sides lightly with kosher salt (about 1/2 tsp total spread between both scallops) and freshly ground black pepper.

Preheat grill or skillet

Heat a heavy skillet (cast iron preferred) or preheat a grill to high heat until very hot. If using a skillet, add 1 tablespoon neutral oil and heat until shimmering but not smoking.

Sear or grill scallops

Place scallops on the hot surface, leaving space between them. Sear without moving for 1.5–2 minutes to form a golden-brown crust. Flip and cook the other side 1–1.5 minutes until opaque in the center (total cook time about 3–3.5 minutes depending on size). Remove scallops to a plate and tent loosely with foil to keep warm.

Garlic & Spring Onion Sauce

Melt butter and sweat aromatics

Lower the heat to medium. In the same skillet used for scallops (wipe out excess burnt bits but keep fond), add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When the butter foams, add the minced garlic and sliced spring onion whites and light greens. Cook, stirring, for 30–45 seconds until fragrant and softened but not browned.

Deglaze and season

Add 30 ml dry white wine (or stock) to deglaze, scraping up any browned bits from the pan. Allow the liquid to reduce for about 45–60 seconds. Stir in 1 tablespoon lemon juice, 1/2 tsp light soy sauce, and 1/2 tsp honey. Taste and adjust with a pinch of salt, pepper, and optional red pepper flakes if using.

Finish sauce

Turn off the heat and whisk in the chopped parsley. If the sauce seems too thin, simmer for another 30 seconds to concentrate flavors; if too thick, add an extra teaspoon of stock or lemon juice. Keep sauce warm.

To Finish

Place the warm scallops on a small warmed plate. Spoon the garlic & spring onion sauce over and around the scallops, ensuring each scallop gets some sauce and some sliced spring onion. Garnish with microgreens or additional parsley and serve immediately with lemon wedges on the side for squeezing.