Seafood Fiesta Grilled on Pink Himalayan Salt Blocks

See the video here!

2 Soft Shell Blue Crabs

8 Giant Patagonian Shrimp (shell on)

6 large Sea Scallops

6 large Asparagus Spears

1/2 lb Salted Butter

4 tblspn Old Bay Seasoning

3.2 oz Garlic Paste

1/2 cup All Purpose Flour

1/2 cup Bread Crumbs

1 egg

3.4 oz Sabatino Tartufi White Truffle Oil

Fresh Ground Black Pepper

Extra Virgin Olive Oil

2  12" X 8" Himalayan Pink Salt Blocks

Melt 1/4 pound of the butter and add two tablespoons of the Old Bay seasoning and one tablespoon of garlic paste.  Pour this over the shrimp in a bowl and allow to sit.

Melt the other 1/4 pound of butter and add two tablespoons of the garlic paste to it and mix.  Peel the stems of the asparagus and pour the butter mixture over them to cover in a bowl and allow to sit.

Using the flour, egg, make an egg wash, and bread crumbs bread the soft shell crabs.

Roll the scallops in some olive oil and sprinkle with fresh ground black pepper.

Place the salt blocks on the grill and heat on low for 15 minutes, then medium for 15 minutes, and finally high for 15 minutes.  They should reach a temperature of 375° F.  Caution, heating the blocks too quickly may cause them to break.

Start off with the asparagus.  After about ten minutes add the shrimp, and crabs turning them as needed.  Cook the crabs until the legs become crispy.  Add the scallops last turning only once and cooking 5 minutes per side.

Plate up placing four to five drops of the truffle oil on the top of each scallop.  I served mine with a bowl of Maryland crab soup and a cold beer.  Enjoy!