A salad of grilled scallops & Chinese sausage with Vietnamese vinaigrette
Method
- Poach the Chinese sausage in boiling water. Then drain well and slice on the diagonal.
- To make the dressing, whisk up the garlic, fish sauce, rice wine vinegar, peanut oil, lime juice and sugar. Taste for seasoning.
- In another bowl, toss the carrots, cucumber, lettuce, bean shoots, sliced sausage and fresh herbs with dressing to taste. Set aside.
- Then brush each scallop with the dressing, remove from the shells and sear on a lightly oiled, preheated ridged grill (or BBQ) until they plump up, being careful not to over cook.
- Serve the scallops on a mound of salad with a little more dressing sprinkled over the top.
Ingredients
- 1 Chinese sausage
- 1 garlic clove, crushed
- 2-3 tbsp Asian fish sauce
- 1 tbsp rice wine vinegar
- 2 tbsp peanut (or canola) oil
- juice of 2 limes
- 1 tbsp shaved palm sugar (or soft brown sugar)
- 2 baby carrots, finely sliced
- ¼ telegraph (continental) cucumber, sliced
- ¼ iceberg lettuce, shredded
- a small handful of bean shoots
- a small handful of fresh mint leaves
- a small handful of fresh coriander leaves
- 16-20 scallops, cleaned, in the shell
- olive oil spray
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.