Recipe - Smoked Scallop Salad with Rocket, Grapefruit & Avocado

© Photos courtesy of Outdoor Gourmet 

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!

• 1 soaked Wildwood 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

• 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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