Ingredients Jump to Instructions ↓

  1. 4 4 1/2 teaspoon 1 1 60 ml 1 clove

  2. 1/2 Scallops, cleaned Salt Lime or lemon, juiced Pork belly fat or rind of

  3. 8 bacon rashers Nuoc Mam sauce mixed with

  4. 30ml lemon juice Garlic, diced Spring onion, thinly chopped

Instructions Jump to Ingredients ↑

  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. Place each scallop in a shell or heatproof dish, place some belly pork or bacon rind on the scallops and put under a preheated high grill for at most 4 minutes. The pork fat should drip down on to the scallops, giving them a smoky pork flavor. Remove and serve with the Nuoc Mam sauce.


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