Make this bright summery salad to accompany a fantastic cedar planked salmon entrée. A very common question we get is: Can BBQ grilling planks be used more than once? Occasionally, yes, but usually the plank is all but obliterated. To get a nice colour on the scallops you have to crank the BBQ up to 230ºC. This recipe will decimate the plank you use, so make sure to keep a spray bottle of water at hand when you’re barbecuing to douse the inevitable flames!

INGREDIENTS

  • 1 soaked Cedar plank
  • 6 fresh king scallops
  • 1 tbsp smoked paprika
  • Kosher salt

For the salad

  • 1 pink grapefruit peeled with segments removed
  • ½ cup of rocket
  • 1 ripe avocado
  • 3 radishes thinly sliced
  • Dijon mustard, vinegar and oil to make vinaigrette

INSTRUCTIONS

  • Preheat the BBQ to 230ºC
  • Combine the mustard with the vinegar and while constantly whisking very slowly add the oil to emulsify and create a vinaigrette
  • Generously season the scallops with salt and paprika, place on a plank on the BBQ and close the lid. Turn the scallops over after 3 minutes and cook for a further 2 minutes, remove from the heat. 
  • Toss the rocket, avocado and radishes with some of the dressing, top with warm scallops and grapefruit segments and enjoy!

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