Spicy Scallop Skewers on a Salt Block
Succulent sea scallops marinated in a tangy barbecue sauce and grilled to perfection on a 10-inch square salt block with a habanero sprinkle.
ingredients
- 1 (10-inch) square salt block, at least 1½ inches thick
- HABANERO SPRINKLE
- 2 tablespoons sugar
- 3 tablespoons sesame seeds
- Pinch ground habanero chile
- ¼ teaspoon fleur de sel
- BARBECUE SAUCE
- 2 tablespoons rice vinegar
- 2 tablespoons kecap manis (sweet soy sauce), teriyaki sauce, or hoisin sauce
- 2 teaspoons white miso
- 1 tablespoon orange bitters
- 2 teaspoons honey
- 1 tablespoon dark sesame oil
- 1 garlic clove, minced
- ½ teaspoon chili paste, preferably sambal oelek
- 1 ¼ pounds large wild-caught sea scallops (about 16)
- ½ teaspoon freshly ground black pepper
- 2 scallions, roots trimmed and thinly sliced
- 1 lemon, cut into 4 wedges
steps
- 1.
In a small bowl, mix together sugar, sesame seeds, ground habanero chile, and fleur de sel for the habanero sprinkle. Set aside.
- 2.
In another bowl, whisk together rice vinegar, kecap manis, white miso, orange bitters, honey, sesame oil, garlic, and chili paste to make the barbecue sauce.
- 3.
Thread sea scallops onto skewers, season with black pepper, and brush with barbecue sauce.
- 4.
Preheat salt block on grill over medium-high heat for 30 minutes.
- 5.
Place skewers on heated salt block, grill for 2-3 minutes per side until scallops are cooked through.
- 6.
Serve scallops sprinkled with habanero sprinkle, scallions, and lemon wedges on the side.