Salt Block Scallops
Salt block scallops can be made into a variety of dishes because of how versatile they are.
Equipment
- 1 Grill
Ingredients
- 1 9-10 inch square salt block
- ¼ cup fresh lime juice
- ¼ cup fish sauce
- 1 tbsp rice wine vinegar
- 2 tbsp toasted sesame oil
- 1 clove garlic clove minced
- 1 whole hot chili pepper, for example, bird chili, habanero, cayenne, or Scotch bonnet, stem and seeds removed, minced
- ¼ cup finely shredded carrots
- 1 ¼ pound large, wild-caught sea scallops (about 16)
- ½ tsp freshly ground black pepper
Instructions
- For ten minutes, cook the salt block on a gas grill or stovetop. For an additional ten minutes, lower the heat to medium.
- For another 20 minutes, turn the heat up to medium-high and get the block's temperature to roughly 600°F.
- Pour 1/4 cup of water into a bowl and stir in the lime juice, fish sauce, and the remaining ingredients (including sesame oil). Leave away until ready to serve.
- Once they've been rinsed and patted dry, remove the little white muscle found on the side of the scallop. Note: Black pepper is a great addition to the scallops, and they should be left out at room temperature for at least a few minutes until the salt block is hot.
- Place the scallops on the salt block and sear until browned and springy to the touch, about 3 minutes per side, when the salt block is very hot. You should only be able to keep your hand over it for a few seconds. If your salt block is too small to accommodate all of your scallops at once, work in batches.
- Serve the scallops with the dipping sauce on a tray or plate.