Sichuan Citrus Shrimp and Scallops
The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving).
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Cooking tools:
- Salt block
- Grill
- Instant-read thermometer
Ingredients
- 8 dry-packed sea scallops, “catch” removed and rinsed
- 8 large (U-21) shrimp, peeled and deveined
- 3 tbsp fresh lime juice, divided
- 2 tbsp fresh lemon juice
- 1 tbsp crushed Sichuan peppercorns (or more to taste)
- 2 tbsp olive oil
- 2 tbsp finely shredded lime and lemon peel for garnish
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