Scallops Broiled In Pork Fat With Nuoc Mam Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Scallops, cleaned &
Quartered,
12 tsp: Salt,
Juice of 1 lime or lemon,
1 Piece: fresh pork fat,
OR,
8: Bacon slices rind,
4 tbsp: Nuoc Mam sauce,
OR,
4 tbsp: Maggi liquid seasoning mixed,
WITH:,
2 tbsp: Lemon juice,
1 Clove: garlice, diced
1/2: Green onion, thinly chopped
Directions:
* (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
Source from luhu.jp
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
Source from luhu.jp