Vietnamese braised scallops from All About Braising: The Art of Uncomplicated Cooking (page 117) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Chinese brown sugar for granulated sugar.

  • Bloominanglophile on August 25, 2014

    I used some piloncillo that I've had since forever in my pantry. Maybe that's why it took so long to dissolve?!? I also had to keep adding tablespoons of water to the caramel so it wouldn't darken before all the sugar was melted. If I do try this again, I will do it with white sugar, because I think it would produce a darker, toastier sauce instead of one that was too sweet for my taste. This is a very quick recipe--perfect for a weeknight. Just need to tinker with the sauce!

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