Himalayan pink salt block scallops
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.
