Lachie Strachan’s Salt Block Scallops with Thai Lime Dipping Sauce

I’ve recently discovered the technique of using a salt block to grill produce on the BBQ & let’s just say it has
changed my life. There are so many uses and techniques you can use with one. Whether it’s a nice cut of
meat or for vegetables the salt blocks give another dimension to the food, it’s such an even and delicate
flavour. I recommend getting a hold of one from the guys at the saltbox.com.au

INGREDIENTS SERVES 4:
X1 Salt Block
X20 Large scallops
Thai Lime Dipping Sauce:
¼ Cup fresh lime juice
¼ Cup Thai fish sauce
1 Tablespoon rice wine vinegar
2 Tablespoons toasted sesame
oil
1 Garlic clove, minced
1 Hot red chilli pepper finely
chopped & deseeded
¼ Cup finely shredded carrot
½ Teaspoon black pepper

INSTRUCTIONS
1. Place salt block over low heat on the grill of your BBQ for 10
minutes with the lid closed, then turn to medium heat for
another 10 minutes & to medium – high head for the last 20
minutes.
2. Make the dipping sauce, mix the lime juice, fish sauce, vinegar,
sesame oil, garlic, chilli, pepper & carrot. Set Aside
3. Pat the scallops dry prior to grilling & pull off their white gristly
tendons if they haven’t been removed prior. Season the
scallops with black pepper & set aside at room temperature
until the salt block is ready.
4. Once the salt block is very hot (You should only be able to hold
your hand above it for a few seconds) Place the scallops on the
hot salt block & sear until browned & springy to touch whilst
still a bit soft in the centre. About 2 minutes per side with the
lid closed. Work in batches depending on the size of your salt
block.
5. Remove and plate up with the dipping sauce & enjoy these
beautiful evenly seasoned scallops with the sauce that
compliments them so well. Also try the scallops without the
dipping sauce as the flavour alone is also spectacular