Chefs' Recipes

Amy Hamilton’s grilled scallops with spring onion and peanuts

This modern take on the classic Vietnamese street-food dish will be ready in a flash.
Grilled scallops with spring onion and peanut

Amy Hamilton's grilled scallops with spring onion and peanuts

Chris Chen
4 - 6

“This recipe is adapted from a classic Vietnamese street-food dish where scallops are steamed open on a charcoal grill,” says Amy Hamilton, owner-chef at Liberté in Albany, WA . “It’s a wonderful example of using minimal supporting ingredients to allow the hero of the dish shine.”



1.Heat a barbecue flat-plate or a non-stick frying pan to high. Season scallops, toss in oil, and fry, turning halfway, until golden and just cooked (1 minute each side).
2.Meanwhile, heat butter and spring onion in a saucepan over medium-high heat until just starting to simmer. Remove from heat and season to taste with salt and a squeeze of lemon.
3.Scatter rock salt over a serving platter, and arrange shells on top. Place a scallop on each shell, spoon over spring-onion butter, scatter with peanuts and serve with lemon wedges.

Drink suggestion by Keryn Giles: A lightly oaked chardonnay, something nutty with a little acid, like Two Barrel Wines 2014 “Wild Ocean” chardonnay from the Great Southern.


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