MARINATED THAI CHILI-LIME SCALLOPS; BLACK GARLIC
Our Salt Blocks are 4"x8" bricks of Jurassic-era pink salt mined from deep in the Himalayan Mountains. It can be heated on the grill, as in this recipe, or heated in the oven for use as a cooking surface, or chilled in the freezer for use as a serving tray for elegant presentation and enhanced mineral flavor.
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- 1 lb. fresh Scallops (Little Fish Company)
- 1/2 bottle Ayara Thai Chili Lime Sauce
- 1 Himalayan Salt Block
- BLACK GARLIC KALE
- 2-3 cloves black garlic
- 3 cloves regular garlic
- 1/4 white onion
- 2 tbsp. olive oil
- 1 tsp black truffle oil
- 1/2 tsp balsamic vinegar
- 1/4-1/2 cup water
- 3-4 cups kale or other dark greens
- salt, red and black pepper to taste
- To get the salt block ready for the grill, turn the heat on low for 10 minutes with the salt block placed in the middle of the grill. After 10 minutes, turn the heat up to medium.
- While the salt block is heating, place the scallops in a bowl and marinate in the Thai Chili-Lime Sauce for 20 minutes. Turn the grill up to high and heat the salt block for another 20 minutes. (The salt block takes a total of 40 minutes to heat.) Place the scallops on the salt block and sear each side for 3-4 minutes. The salt block makes the perfect sear on scallops!
- In a medium saucepan, heat regular garlic and onions in olive oil. After about a minute add black garlic and season with the salt, red and black pepper. When regular garlic and onions are translucent, add kale, truffle oil, balsamic and water. Cover for a few minutes to steam. Once the kale has wilted, toss it carefully to evenly distribute seasoning. Allow the kale to steam until most of the liquid has evaporated.
- BLACK GARLIC
- Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true.
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