The scallops offer sweet and briny flavors while the scallion oil provides pungent, oniony notes. The crisp seared exterior of the scallops plays against their lusciously tender insides. These opposites mingle together to create a complex and well-balanced taste profile.
The dish also represents some core characteristics of Vietnamese cooking: bright, robust flavors and a focus on fresh ingredients. The lively scallion oil is applied generously, allowing its savory depth to shine. High-quality scallops take center stage, their natural sweetness accentuated by the caramelization of a hot wok. Ultimately, Sò Điệp Mỡ Hành is a celebration of Vietnamese cuisine at its best. So read on to learn all about this sensational seafood specialty!
What Makes Sò Điệp Mỡ Hành So Special?
There are several factors that set Sò Điệp Mỡ Hành apart:
- The scallops are briefly cooked over high heat to achieve a delicate, caramelized exterior while keeping the inside tender.
- The scallion oil infuses the dish with savory depth and pungent, garlic-scallion flavor.
- Textural contrasts between the tender scallops and crispy sear make every bite dynamic.
- It comes together quickly with just a handful of ingredients, making it an accessible weekday meal.
With its bold flavors and simple preparation, it’s no wonder Sò Điệp Mỡ Hành has become a beloved staple of Vietnamese home cooking.
History And Roots of Sò Điệp Mỡ Hành
Seafood features prominently in Vietnamese cuisine, especially in coastal regions where fresh fish and shellfish are bountiful. Sò Điệp Mỡ Hành originated in these fishing villages dotting Vietnam’s extensive coastline.
The dish has centuries-old roots in Vietnamese culinary heritage. As far back as the 19th century, Vietnamese cookbooks contained recipes for scallops quickly fried with scallions. Over generations, the technique was refined into the Sò Điệp Mỡ Hành we know today.
While enjoyed nationwide, Sò Điệp Mỡ Hành is still most popular in coastal Vietnamese cities like Nha Trang, Da Nang, and Hoi An where fresh seafood shines. It emerged as a quick, delicious way for fishermen and their families to enjoy the day’s catch.
Crafting The Perfect Sò Điệp Mỡ Hành
Sò Điệp Mỡ Hành comes together quickly, but perfect execution is key. The prime ingredients are:
- Fresh scallops – The best are dry-packed, “day boat” scallops. Wet scallops won’t sear properly.
- Scallions – Use both the green tops and white bulbs for maximum flavor.
- Garlic – Minced or grated fresh garlic adds a punch.
- Oil – A high smoke point oil like grapeseed or peanut works best.
- Salt and pepper – For seasoning the scallops.
- Lime juice – A squeeze of fresh lime juice ties everything together.
The scallion oil unlocks this dish’s exceptional flavor. Simply sauté minced scallions and garlic in hot oil until they start to brown. The oil takes on intense, aromatic flavor.
Step-By-Step Cooking Instructions
Cooking Sò Điệp Mỡ Hành is simple, fast, and incredibly satisfying. Follow these steps:
Prep:
- Pat scallops dry and season with salt and pepper.
- Mince 4-5 scallions and 3 cloves garlic.
- Zest 1 lime and juice half of it.
Make the Scallion Oil:
- Heat 3 Tbsp oil in a skillet over high heat.
- Add scallions and garlic and cook 1-2 minutes until fragrant and browned.
- Transfer scallion oil to a small bowl.
Sear the Scallops:
- Return skillet to high heat and add 1 Tbsp fresh oil.
- Once smoking hot, add scallops in a single layer, without crowding.
- Sear 90 seconds per side until caramelized.
Finish the Dish:
- Add seared scallops back to the skillet.
- Pour in 2 Tbsp scallion oil and toss.
- Squeeze in lime juice and add half the lime zest.
- Plate scallops and spoon over any remaining scallion oil. Enjoy immediately!
Tip: For perfect scallops, match sear times to size:
- Small (35g): 1 to 1.5 mins per side
- Medium (45g): 1.5 to 2 mins per side
- Large (60g+): 2 to 3 mins per side
This ensures even cooking regardless of scallop size. Test doneness with a fork – properly seared scallops will be opaque throughout.
Serving Up Deliciousness, Vietnamese Style
Sò Điệp Mỡ Hành is classic Vietnamese comfort food, meant to be enjoyed in a casual, family-style manner. In Vietnam, it’s often served as part of a communal seafood feast, alongside grilled fish, shrimp skewers, rice noodles and fresh herbs. Friends and family gather together, serve everything family-style, and dig in.
While perfectly delicious on its own, Sò Điệp Mỡ Hành also pairs nicely with:
- Rice noodles – For slurping up flavorful scallop sauce.
- Green vegetables – Bok choy, green beans, or leafy greens.
- Herbs and lettuces – Mint, basil, cilantro, and lettuce add brightness.
- Chili-lime dipping sauce – For an extra kick.
You can serve Sò Điệp Mỡ Hành as dinner party appetizers or a weeknight main course. However you enjoy it, this Vietnamese classic never disappoints.
Creative Variations and Cooking Tips
Once you master the classic recipe, try these fun variations:
- Add sliced shiitake mushrooms when making the scallion oil.
- Finish with a squirt of Sriracha, minced lemongrass, or chili flakes.
- Garnish with crispy fried shallots or crushed peanuts.
- Serve over sizzling rice for texture and smoky flavor.
- Skewer between sugarcane for a street food twist.
To take your Sò Điệp Mỡ Hành to the next level:
- Dry scallops thoroughly – Wet scallops steam rather than sear.
- Don’t crowd the pan – Give scallops room to caramelize.
- Let scallops sit after cooking – Carryover cooking firms them up.
- Mix in citrus at the end – Prevent discoloration.
- Work quickly – For scallops that are perfectly done.
With these simple tips, you’ll be searing scallops like a Vietnamese cook in no time!
Frequently Asked Questions
Can you cook scallops without searing?
Absolutely, though they won’t develop that delightful caramelized crust. You can sauté them gently in scallion oil, steam, grill or roast them. But for the authentic Sò Điệp Mỡ Hành experience, a hot, fast sear is key.
What makes the scallion oil so essential?
Scallion oil provides huge bursts of flavor. Browning the scallions and garlic brings out sweet, aromatic notes. The oil takes on those flavors and infuses the whole dish when added back. It makes all the difference!
What are some common scallop cooking mistakes?
Overcooking and undercooking are both common missteps. Be sure topat scallops very dry so they sear instead of steaming. Don’t crowd the pan, and adjust sear times based on size. Test doneness with a fork to avoid under or overcooking.
How does this dish compare to other Vietnamese seafood recipes?
While unique, Sò Điệp Mỡ Hành has simplicity similar to classics like sizzling shrimp in garlic butter or clams with lemongrass. The strong flavors and quick cooking time reflect trademark Vietnamese style.
Conclusion: Sò điệp Mỡ Hành
Sò Điệp Mỡ Hành encapsulates so much of what makes Vietnamese food special: bright, bold flavors, fresh ingredients, and quick simple cooking. This scallop lover’s dream taps into centuries of culinary tradition while feeling totally modern and fun. After learning about Sò Điệp Mỡ Hành’s origins and ideal cooking methods, home cooks possess all the secrets needed unlock this dish’s full flavor potential. Dig deeper into the vibrant, intoxicating flavors of Vietnamese cuisine. There’s a whole new world waiting to tantalize your palate. But first, go grab some scallops and get sizzling! Sò Điệp Mỡ Hành is calling.
Sò điệp Mỡ Hành (Vietnamese Scallops with Scallion Oil)
Notes
- Scallop Selection: Use dry scallops for best results. If using wet scallops, pat them dry extra thoroughly.
- Don't Overcook: Scallops cook quickly, so be careful not to overcook them or they will become tough and rubbery.
- Cooking Method: While grilling or air frying are traditional methods, pan-frying works well too. Adjust cooking times slightly depending on the chosen method.
- Nước Chấm (Dipping Sauce): This is a simple Vietnamese dipping sauce made with lime juice, fish sauce, water, sugar, garlic, and chilies (optional). You can find many variations online.
Ingredients
- • Scallops: 16 - 20 scallops (adjust depending on size, some recipes use 5-8 per person)
- Scallion Oil:
- • 4-5 green onions (scallions), chopped
- • 1-2 tbsp neutral oil (vegetable, canola, avocado)
- • Pinch of sugar (optional)
- Toppings (choose some or all):
- • Fried shallots
- • Crushed peanuts
- • Masago (fish roe)
- • Freshly chopped cilantro (optional)
- Sides (optional):
- • Rice vermicelli noodles
- • Nước chấm (dipping sauce) - lime juice, fish sauce, water, sugar, garlic, chilies (optional)
Instructions
- Clean and prep the scallops: Remove the scallops from their shells (if not using them) and rinse them gently under cold water. Pat them dry with paper towels. If using scallops in the shell, scrub the shells clean and remove the dark "beards."
- Grilling: Heat your grill to medium-high heat. Place the scallops on the grill, cook for 5-7 minutes per side, or until they are no longer translucent in the center.
- Air Frying: Preheat your air fryer to 400°F (200°C). Place the scallops in the air fryer basket and cook for 5-6 minutes, or until cooked through.
- Make the scallion oil: While the scallops are cooking, heat a small pot or pan over medium heat. Add the oil and chopped scallions. Cook for about 1 minute, until the scallions are softened but not browned. Remove from heat and stir in the sugar (optional).
- Assemble the dish: Place the cooked scallops on a plate or serve them directly in the shell. Spoon the scallion oil over the scallops.
- Serve: Garnish with your favorite toppings, such as fried shallots, crushed peanuts, masago (fish roe), and fresh coriander. Serve with a dipping sauce made with a mixture of salt, black pepper, and lemon juice.
Nutrition Facts
Sò điệp Mỡ Hành (Vietnamese Scallops with Scallion Oil)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 500 | |
| % Daily Value* | ||
| Total Fat 15 | 23.1% | |
| Saturated Fat 4 | 20% | |
| Trans Fat 0 | ||
| Cholesterol 150mg | 50% | |
| Sodium 400mg | 16.7% | |
| Total Carbohydrate 10 | 3.3% | |
| Dietary Fiber 2 | 8% | |
| Sugars 2 | ||
| Protein 30 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!