Serves: Yields 4 servings.
- 2 large egg yolks
- 1medium clove garlic, peeled and finely minced
- 2 teaspoons lime zest
- 1-½ teaspoons wasabi powder
- 1 teaspoon lime juice, plus more to taste
- 2 tablespoons extra-virgin olive oil
- ¼ cup canola oil
- Water, if needed
- Kosher salt and freshly ground black pepper
- 1 pound large sea scallops, abductor muscle removed
- 1 tablespoon olive oil
- 2 tablespoons chopped cilantro for garnish
- Lime wedges
Procedures:Grilling scallops brings out their natural sweetness, and grilling them directly on a Himalayan salt block, imparts a subtle salty note to the shellfish. Make sure to heat the salt block slowly on the grill or in an oven to prevent cracking. Also make sure to give the block several hours to cool to room temperature before lightly scrubbing under running water.
Prepare the Himalayan Salt Block: Place a completely dry Himalayan salt block on a cold charcoal or gas grill. Light grill and heat slowly to 400 degrees. Once grill reaches temperature, allow salt block to heat for another 20 to 30 minutes. Alternately, set salt block on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400 degrees. Once oven reaches temperature, allow salt block to heat for another 20 to 30 minutes.
To make the wasabi-lime aioli: In the bowl of a food processor, fitted with a metal blade, add the egg yolks, garlic, lime zest, wasabi powder and lime juice; mix until combined. While processing, add oil in drops to form an emulsion, alternating between the oils. Continue whisking and slowly drizzling in the remaining oil to form a thick sauce. If the aioli is too thick, add water, 1 tablespoon at a time until the desired consistency. Taste and season with salt, pepper, and additional lime juice as needed. Cover and keep refrigerated until ready to use.
Cook the scallops: Using a silicone pastry brush, lightly brush the scallops with olive oil. Place scallops directly on salt block and cook until lightly browned, about 2 to 3 minutes. Using tongs, turn scallops onto a clean spot on the block and continue cooking until the center is slightly opaque, about 2 to 3 minutes more.
To serve: Divide scallops between 4 warm serving plates, place aioli on the side and serve immediately.