Grilled Salt Block Sea Scallops with Lime Jalapeno Cream Sauce
My husband received a pink Himalayan salt block last Father’s Day and never got around to using it. Fast forward to me purchasing some beautiful diver scallops at a fish market, and the idea was born to bar-b-que them on the salt block. There are two ingredients needed to grill fish or seafood: black pepper and a light dusting of olive oil. Grilling never was easier.
PREPARING THE SALT BLOCK
Place your salt block on the grate.
If using a charcoal grill, stack the coals on one side and heat the block on the other side, to keep it from heating too quickly.
If using a gas grill, start with the heat on low and steadily increase it, in 15-minute increments just as you would on the stove until it is warm enough to grill
FOR THE SCALLOPS:
8 #10 sea scallops, sliced in half length wise (to make a thinner scallop)
1 tablespoon olive oil
ground black pepper
Lightly brush both sides of scallops with olive oil
Sprinkle pepper over both sides of scallops.
3. Set cooked scallops aside on a dish while you are heating the salt block.
FOR THE LIME JALAPENO CREAM SAUCE:
2 tablespoons olive oil
2 jalapenos, seeded and finely diced (about 1/8 cup)
1/2 tablespoon minced garlic
1/8 cup fresh lime juice
1 cup heavy whipping cream
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup loosely packed fresh chopped cilantro
Heat olive oil In a saucepan over medium high heat. Add minced garlic and diced jalapenos. Saute until golden, approximately 2 minutes.
Add heavy whipping cream and bring to a simmer over medium heat. Stir in butter, salt and pepper. Simmer for an additional 2 minutes, or until cream sauce is slightly thickened.
Add lime juice and stir well.
Drizzle cream sauce over cooked scallops. Sprinkle with fresh chopped cilantro.