Open up the scallops if that hasn’t been done yet. Keep the shell with the scallop attached to it. If you don’t like the red roe, cut it off and discard. Rinse the shells with the scallops well to remove any sand. Then place the shells in a medium non-stick pan.

Place the pan over high heat. Divide the lard or unsalted butter over the scallops.

Let the butter or lard melt away. Sprinkle with the chopped chives or scallions. Add a drop of fish sauce to each of the scallops.

Then sprinkle each scallop with a tiny pinch of garlic powder and the crushed salted peanuts. Season with freshly ground black pepper too.

Leave the scallops on the heat for another minute. Then carefully remove them and place them on a serving dish. Serve immediately.