Hot Honey Salt Block Scallops

By: Chef Kelly Cahoon

Scallops seared on a salt block, served with hot honey and scallions, and garnished with edible flowers.

I was recently introduced to adding hot honey on pizza and loved it! Ever since, I have been looking for excuses to try it on new recipes. 

The idea of adding a sweet and spicy, visually attractive, component to the subtle and soft flavor of scallops cooked on a salt block was an opportunity I couldn’t pass up. Rounding out the cook with crisp scallions and a sprinkle of edible flower petals makes this a simple and beautiful seafood dish. 

Ingredients

Salt Block Scallops with Hot Honey and Scallions

  • 8-12 scallops, thawed according to directions Buy Now
  • 1 teaspoon avocado oil
  • 2 scallions, slice thin on an angle
  • ¼ cup honey
  • 1/8 teaspoon hot sauce
  • Pinch red pepper flakes
  • Lime wedge
  • 2-3 edible flowers for garnish

Salt Block Scallops with Hot Honey and Scallions

The salt slab needs to heat slowly and evenly to create a perfect sear. Place the salt block directly on the grates of a cool grill and bring the temperature to 450°F in 3 increments. Start by turning the grill to 150°F then wait 10 minutes. Next turn the grill up to 300°F and wait ten minutes. Finish by turning grill to 450°F.
While the grill is heating combine the honey, hot sauce, and red pepper flakes. Add more hot sauce depending on preferred level of spice. Set aside.
Once the grill and salt block have come to temperature, brush the top of the block with avocado oil and press the scallops onto the surface of the block. Sear for about 3 minutes. Brush the tops of the scallops with more avocado oil and flip, searing an additional 2 minutes or until edges are browned and center of the scallop is opaque.
Drizzle the honey mixture over each of the scallops so it flows onto the salt block and is caramelized at the base. Sprinkle the sliced scallions and petals on each of the scallops and finish with a light squeeze of lime. Serve immediately while hot.