Thai cuisine · Fish & Seafood

Hoy Shell Ob Cheese

Scallops on the half shell baked golden with garlic butter, chili and grated cheese.

Ingredients · for 4 servings

• 12 scallops (on the half shell)
• 150 g grated cheese (mild, e.g. gouda)
• 50 g butter
• 4 cloves garlic
• 2 red chilies
• 2 spring onions
• 1 tbsp fish sauce
• 1 lime
• 1 tsp palm sugar
• salt, pepper

Instructions

1. Preheat the oven to 220°C top heat and pat the scallops dry in their shells; set the shells upright on a baking sheet scattered with coarse salt to keep them from tipping.
2. Finely chop the garlic, deseed the chilies and cut into fine rings, and slice the spring onions into thin rounds.
3. Melt the butter in a small pan, let the garlic and chili steep in it over low heat for 1–2 minutes until the garlic is pale gold — do not brown it.
4. Stir the fish sauce and palm sugar into the butter, season with pepper, and drizzle 1 tsp over each scallop.
5. Distribute the grated cheese evenly over the scallops and bake on the top rack for 8–10 minutes until the cheese has melted and browned at the edges.
6. Sprinkle with the spring onion rounds and serve immediately with lime wedges so the fresh juice hits the cheese.