Salt Crust Scallops With Thai Lime Dipping Sauce | Oregonian Recipes

Ingredients

• 1 9- to 10-inch square cookware-grade salt block
• 1/4 cup fresh lime juice
• 1/4 cup fish sauce
• 1/4 cup water
• 1 tablespoon rice wine vinegar
• 2 tablespoons dark sesame oil
• 1 clove garlic, minced
• 1 hot chile pepper, such as bird chile, habanero, cayenne, or Scotch bonnet, stem and seeds removed, minced
• 1/4 cup finely shredded carrot
• 1 1/4 pounds large wild-caught sea scallops (about 16)
• 1/2 teaspoon freshly ground black pepper