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A salad of grilled scallops & Chinese sausage with Vietnamese vinaigrette


  • 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.


  • 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.

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