Smoked Salmon Wrapped Scallops With Pistachio Horseradish Crust
1 regular maple plank, soaked in water1/2 cup ground pistachio nuts
3 cloves garlic, minced
2 green onions, finely chopped
1/2 cup diced cucumber
2 tbsp. prepared horseradish
2 tbsp. honey
2 tbsp. lemon juice
2 tbsp. olive oil
Sea salt and freshly ground black pepper
12 jumbo scallops (the biggest, and most similar in size you can find)
12 slices smoked salmon
In a bowl, mix together the pistachio nuts, garlic, green onions, cucumber, horseradish, honey, lemon juice and olive oil. Season with salt and pepper to taste.
Using a paper towel, pat the scallops dry and then season with salt and pepper. Wrap a slice of smoked salmon around each scallop and secure with a toothpick. Crust the topside of the scallop generously with the pistachio mixture.
Preheat the grill to high heat, 500-550°F. Place plank on grill and close lid. Heat the wood for 3 to 5 minutes, until it crackles and smokes. Open the grill and place the scallops, crust side up, on the plank, spaced about 1/2" apart. Close the lid and bake for 6 to 8 minutes, until the scallops are golden brown and the crust crispy.
From: Napoleon Gourmet Grills [archive.org]
