Salt Block Scallops with Fresh Mango-Cilantro Relish
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- 1 pound large sea scallops, abductor muscle removed
- 1 ripe mango, peeled and cut into ¼-inch dice
- ½ medium red onion, minced
- 1 Jalapeño pepper, minced
- 1 small cucumber, peeled and cut into ¼-inch dice
- ¼ cup minced cilantro
- 3 tablespoons fresh lime juice
- Kosher salt and freshly ground black pepper
Procedure
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 relish: In a medium bowl, toss the mango, onion, jalapeño, cucumber, cilantro and lime juice. Taste and season with salt and pepper.
Cook the scallops: Pat the scallops dry and season with black pepper and let stand at room temperature until the salt block is hot. Place scallops directly on salt block and cook until lightly browned, springy to the touch and soft in the center, 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 heated serving plates. Top with 2 to 3 tablespoons of relish and serve immediately.
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 relish: In a medium bowl, toss the mango, onion, jalapeño, cucumber, cilantro and lime juice. Taste and season with salt and pepper.
Cook the scallops: Pat the scallops dry and season with black pepper and let stand at room temperature until the salt block is hot. Place scallops directly on salt block and cook until lightly browned, springy to the touch and soft in the center, 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 heated serving plates. Top with 2 to 3 tablespoons of relish and serve immediately.
Salt Block Scallops with Fresh Mango-Cilantro Relish
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- 1 pound large sea scallops, abductor muscle removed
- 1 ripe mango, peeled and cut into ¼-inch dice
- ½ medium red onion, minced
- 1 Jalapeño pepper, minced
- 1 small cucumber, peeled and cut into ¼-inch dice
- ¼ cup minced cilantro
- 3 tablespoons fresh lime juice
- Kosher salt and freshly ground black pepper
Procedure
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 relish: In a medium bowl, toss the mango, onion, jalapeño, cucumber, cilantro and lime juice. Taste and season with salt and pepper.
Cook the scallops: Pat the scallops dry and season with black pepper and let stand at room temperature until the salt block is hot. Place scallops directly on salt block and cook until lightly browned, springy to the touch and soft in the center, 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 heated serving plates. Top with 2 to 3 tablespoons of relish and serve immediately.
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 relish: In a medium bowl, toss the mango, onion, jalapeño, cucumber, cilantro and lime juice. Taste and season with salt and pepper.
Cook the scallops: Pat the scallops dry and season with black pepper and let stand at room temperature until the salt block is hot. Place scallops directly on salt block and cook until lightly browned, springy to the touch and soft in the center, 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 heated serving plates. Top with 2 to 3 tablespoons of relish and serve immediately.