Vietnamese Scallop Salad

Salade de pétoncles vietnamienne

Ready in 30 min

Serves 2 portions

Created By: Hamish Christall


  • 6 large scallops
  • Canola oil


  • 1 tsp. Ginger fine chopped
  • 1 tsp. Garlic fine chopped
  • 1 tsp. Chilli/prawn paste


  • ½ Cup Gingras XO Bourbon Reserve Apple Cider Vinegar
  • 1 dash fish sauce or lime juice
  • 2 tbsp. Demerara sugar
  • 1 tsp. Mint fresh chopped

Served with

  • 1 lb. Broccoli shoots
  • 1 package Rice noodles
  • ½ lb. Sugar snaps sliced on angle


  1. In a small bowl mix the marinade, add scallops and gently cover with marinade. let sit while making the dressing
  2. Whisk the dressing liquids with the sugar in a small bowl, then add mint
  3. Panfry the scallops using the canola oil (3-5min) serve on the broccoli, sugar snaps and rice noodles