Himalayan pink salt block scallops

By Spencer Watts
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
SERVES
4

Ingredients

MISO MAYO

  • 1/2 cup (120 ml) mayonnaise
  • 3 tablespoon (45 ml) miso paste
  • 2 tablespoon (30 ml) gochujang paste
  • 1 tablespoon (15 ml) sambal chili paste
  • 1/2 lemon, juiced

SCALLOPS

  • 10 jumbo sea scallops
  • 1 tablespoon (15 ml) olive oil

GARNISH

  • 5 sprigs cilantro, chopped
  • 1 tablespoon (15 ml) dried crispy onion

Directions

  1. Preheat barbeque to 300 F (150C).
  2. To not break the salt block, gradually increase the heat of the barbeque every 20 minutes until it reaches a temperature of 400 F (205 C).

MISO MAYO

  1. In a bowl combine mayonnaise, miso paste, gochujang paste, sambal chili paste, and lemon juice, to make a miso mayo, set aside.

SCALLOPS

  1. Toss the scallops in olive oil.
  2. Place the scallops on the salt block cook for one and a half minutes then turn and cook for an additional minute.

TO SERVE

  1. Place the scallops on a plate to garnish drizzle with miso mayo, crispy onions and cilantro.

Watch Watts on the Grill Fridays at 8pm ET on CTV Life Channel

Follow Spencer Watts: