Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
For the scallops:
10 jumbo sea scallops
1 tablespoon (15 ml) olive oil
For the miso mayo:
½ cup (120 ml) mayonnaise
3 tablespoon (45 ml) miso paste
2 tablespoon (30 ml) gochujang paste
1 tablespoon (15 ml) sambal chili paste
½ lemon, juiced
To garnish:
5 sprigs cilantro, chopped
1 tablespoon (15 ml) dried crispy onion
Method:
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).
For the miso mayo:
In a bowl combine mayonnaise, miso paste, gochujang paste, sambal chili paste, and lemon juice, to make a miso mayo, set aside.
For the scallops:
Toss the scallops in olive oil.
Place the scallops on the salt block cook for 1 ½ 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
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.