This is one of my easy go to recipes for sea scallops and when the stars align at the market, beautiful plump sea scallops, fresh bright butter lettuce, Jalapeños and carrots, then it's game on. Originally I made this recipe using a pink salt block to cook the scallops, but over time I wore it out and eventually it broke in half. I should order another one or two, another one for cold things like salads, because salt blocks are a healthy fun unique way to prepare meals. If you have a salt block then by all means use it for this recipe, just omit the sea salt as your block will do the seasoning for you. Now, being without a salt block, I use my small grill pan which is perfect for small batch grilling as I do these days for my husband and myself. Well now I'm glad I got all that off my chest, now here is my recipe.
Grilled Sea Scallops with Thai Lime Jalapeño Carrot Sauce
1& 1/4 pounds wild sea scallops, about 16
2 tablespoons lime juice, plus extra limes for serving
2-3 tablespoons Thai fish sauce, to taste
2 teaspoons rice wine vinegar
1 tablespoon toasted sesame oil
1 garlic clove, minced
1/2 small jalapeño pepper, shredded
1 large carrot, peeled and shredded
Sea salt and freshly ground black pepper, to taste
Butterleaf lettuce for serving
Heat the grill until medium high.
Make the sauce, in a small bowl stir together the lime juice, fish sauce, vinegar, sesame oil, garlic, jalapeño, carrot, salt and pepper, set aside.
Pat the sea scallops dry and lightly season with salt and pepper. Place the scallops on the hot grill and sear until browned with grill marks but soft to touch, about 3 minutes per side. Cook the scallops in batches, don't overload the grill pan.
Plate the sea scallops with butter leaf lettuce and pass the Thai lime jalapeño carrot sauce on the side, SOS.