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Salt Block Grilled Scallops and Asparagus with Hollandaise Sauce

For a savory flavor, treat yourself to these amazing scallops and asparagus grilled on a salt block on your Memphis grill! Pour over the delicious, lemony Hollandaise Sauce and you’ve got creamy, rich scallops with a zesty edge, irresistible!
1. The key to grilling on a salt block is to raise the temperature slowly. If you raise it too fast the block will crack, so start by placing the salt block in your cold Memphis Wood Fire Grill. Set the temperature to 180 F and wait for 15 minutes. Raise the temperature to 300 F and keep it there for 15 minutes. Raise the temperature to 450 F and wait 15 minutes. Finally, raise the temperature to 600 F. The salt block is now ready for grilling.

2. While you are slowly heating up the grill, start making the Hollandaise Sauce. Melt the butter slowly over medium heat and make sure that it doesn’t boil. When melted, set aside. Add lemon juice, egg yolks and salt to a blender. Blend the egg yolk mixture at medium to medium high speed until it lightens in color, about 20-30 seconds.

3. Turn the blender down to its lowest setting and drizzle in the hot melted butter slowly, while the blender is going. Continue to blend for another couple seconds after the butter is all incorporated. Adjust salt and lemon juice to taste. Keep cool until it is time to serve.

4. Dry the scallops for an hour in the refrigerator. Trim the Asparagus stalks. Toss both asparagus and scallops in some olive oil. Season the asparagus with coarse black pepper.

5. Place asparagus and scallops on the salt block. Grill for 8-10 minutes and flip every two minutes.

6. Serve scallops and asparagus with the Hollandaise Sauce.

8 Scallops
14 Asparagus
Olive oil
Coarse Black Pepper
Hollandaise Sauce:
3 Egg yolks
1 Tbsp Lemon juice
1/2 Tsp Salt
10 Tbsp Unsalted Butter
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