Himalayan Salt Block for Barbecued Scallops with Habanero Sprinkle
Posted On: 07/24/2017 - Viewed: 29470
Scallops- nature’s tender umani marshmallows- are perfected with little more than a simple turn on an incendiary Himalayan Salt Block. The heat sears them instantly and the salt sets the surface like a tiny glaze on porcelain. A bare brushing of babecue sauce increases the stature of the glaze and its slights wetness is the delicious counterpoint to the seasoning from the salt block. Less is more.
Ingredients for Himalayan Salt Block for Barbecued Scallops with Habanero Sprinkle
- 1 (10 inch) square Himalayan Salt Block at least 1½ inches thick
- HABANERO SPRINKLE
- 2 tablespoons sugar
- 3 tablespoons sesame seeds
- Pinch ground hananero chile
- ¼ teaspoon fleur de sel
- BARNECUE SAUCE
- 2 table spoons rice vinegar
- 2 tablespoons kecap manis (sweet soy sauce), terihaki 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
How to do Himalayan Salt Block for Barbecued Scallops with Habanero Sprinkle?
- An hour before you are ready to start grilling, put the Himalayan Salt Block on an unheated gas grill Heat the grill to low, cover the grill, and warm the block for 20 minutes. Raise the heat to medium and wait another 20 minutes. Raise it to high and wait another 20 minutes. A laser thermometer aimed at the center of the block should register around 550oF. If using charcoal, bank a chimney of red-hot charcoal briquettes to one side of the firebox. Put the block on the grill grate away from the fire and cover the grill. In 20 minutes, add a dozen more pieces of charcoal to the fire and, using grill gloves, move the block so that it is over the new coals. In 30 minutes, your block will be 550oF and ready for grilling.
- To make the habanero sprinkle, stir the sugar in a small nonstick skillet set over medium-high heat with a wooden spoon until it liquefies and turns an amber color. Stir in the sesame seeds and cook 30 seconds. Remove from the heat, stir in the habanero and fleur de sel, and scrape onto a sheet pan to cool. When cool and solid, bend the sheet pan and the sesame sheet will pop off. Cut into chunks and pound into rice-grain-size morsels with a mallet.
- To make the barbecue sauce, mix the rice vinegar, kecap manis, white miso, orange bitters, honey, sesame oil, garlic, and chili paste in a small bowl. The mixture should be the consistency of heavy cream. If it is too thick, thin with a little water; set aside.
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