Grilled Salt Block Sea Scallops with Lime Jalapeno Cream Sauce

Grilling on a Himalayan salt block is a perfect way to cook fish.

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.

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PREPARING THE SALT BLOCK

Place your salt block on the grate.

1. 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.

2. 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

Directions

1. Lightly brush both sides of scallops with olive oil

2. 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

Directions:

1. Heat olive oil In a saucepan over medium high heat. Add minced garlic and diced jalapenos. Saute until golden, approximately 2 minutes.

2. 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.

3. Add lime juice and stir well.

4. Drizzle cream sauce over cooked scallops. Sprinkle with fresh chopped cilantro.