Scallop Skewers on a Salt Block | DishGen Recipe

Ingredients

• 1 (10-inch) square salt block, at least 1½ inches thick
• HABANERO SPRINKLE
• 2 tablespoons sugar
• 3 tablespoons sesame seeds
• Pinch ground habanero chile
• ¼ teaspoon fleur de sel
• BARBECUE SAUCE
• 2 tablespoons rice vinegar
• 2 tablespoons kecap manis (sweet soy sauce), teriyaki sauce, or hoisin sauce
• 2 teaspoons white miso
• 1 tablespoon orange bitters
• 2 teaspoons honey
• 1 tablespoon dark sesame oil
• 1 garlic clove, minced
• ½ teaspoon chili paste, preferably sambal oelek
• 1 ¼ pounds large wild-caught sea scallops (about 16)
• ½ teaspoon freshly ground black pepper
• 2 scallions, roots trimmed and thinly sliced
• 1 lemon, cut into 4 wedges