Scallops broiled in pork fat with nuoc mam sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Scallops -- cleaned & | |
| Quartered | ||
| 12 | teaspoons | Salt |
| Juice of 1 lime or lemon | ||
| 1 | Piece fresh pork fat | |
| OR | ||
| 8 | Bacon slices rind | |
| 4 | tablespoons | Nuoc Mam sauce |
| OR | ||
| 4 | tablespoons | Maggi liquid seasoning mixed |
| 2 | tablespoons | Lemon juice |
| 1 | Clove garlice, diced | |
| ½ | Green onion, thinly chopped | |
Directions
WITH:
* (So Nuong Voi Mo Heo An Voi Nuoc Mam).
1. Cover the scallops with water and add the salt and lime or lemon juice. Simmer for 1-2 minutes (do not overcook). Remove the scallops from the liquid and drain them. 2. Place each scallop in a shell or heatproof dish, place some pork or bacon rind on the scallops and put under a preheated high broiler for at most 4 minutes. The pork fat should drip down on to the scallops, giving them a smoky pork flavor.
Remove an
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books
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