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Spencer Watts
Himalayan pink salt block scallops
By
Spencer Watts
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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
Preheat barbeque to 300 F (150C).
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
In a bowl combine mayonnaise, miso paste, gochujang paste, sambal chili paste, and lemon juice, to make a miso mayo, set aside.
SCALLOPS
Toss the scallops in olive oil.
Place the scallops on the salt block cook for one and a half minutes then turn and cook for an additional minute.
TO SERVE
Place the scallops on a plate to garnish drizzle with miso mayo, crispy onions and cilantro.
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