I’ve had this salt plate for a while but it’s always in the back of my “grilling cabinet” so I often forget to use it. When I picked up some scallops for dinner, I knew they would be perfect to grill on the salt plank. The salt plank serves as a hot griddle that can be used on your grill that imparts a light saltiness to anything cooked on it.
Guava jelly, one of my favorite things in the world (second only to guava pastelitos– a popular Cuban Pastry found in Miami) pairs perfectly with fresh squeezed lime juice and ginger for a zesty marinade. While I grilled the scallops on a Himalayan Salt plank, these would be great skewered and grilled directly on the grates as well. I served these on a bed of arugula dressed in equal parts lemon juice and orange blossom honey, but they would be great with any veggie or tossed with rice or pasta. Served on their own they would be a great light appetizer. This marinade is extremely versatile so get creative!Print
- 1 lb large scallops
- 2 tbsp soy sauce
- 1/2 cup fresh lime juice (juice of 4 limes)
- 1 tsp fresh grated ginger
- 1 tsp lime zest
- 1 tsp red pepper flakes
Heat grill to medium high heat. If using the salt plank, place it directly on the heat source (grates/coals) and give the grill time to heat up to about 400 degrees to ensure the plank it hot enough to grill on. If grilling the scallops directly on the grates, place the skewered scallops on the medium heat grill and grill 3 minutes per side, or until the scallops are no longer translucent and look milky white. If grilling on the salt plank, lightly oil it before grilling so the scallops do not stick. Grill for 3-5 minutes per side, or until the scallops go from translucent to opaque (minimum internal temp is 145 degrees).
Got a salt plank? What have you grilled on yours? How are you grilling your scallops this summer?