Himalayan Pink Salt Block Scallops

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.