Cedar Planked Salmon with Scallop Crust

4 Atlantic Salmon fillets (10-12 oz), pin-bones and skin removed
1/ 4 cup 60 mL Napoleon®;; Country Herb Spice
Crust:
1 large red onion, finely diced
1/ 2 cup 125 mL thinly sliced green onion
1/ 4 cup 60 mL chopped fresh dill
3 cloves garlic, minced
1/ 4 cup 60 mL Napoleon®;; Fire Roasted Garlic Sauce
1 tbsp. 15 mL Napoleon®;; Country Herb Spice
About 8-10 pieces fresh scallops (1 lb / 454 g)
to taste, coarsely ground black pepper
1 lemon, cut into wedges
1 - 12” Napoleon®;; Cedar Plank soaked in water for one hour minimum

Preheat grill to medium-high heat. Rub salmon all over with Napoleon®;; Country Herb Spice, gently pressing the spices into the meat. Place the salmon, evenly spaced, on the plank. In a large bowl combine red onion, green onion, dill, garlic, Napoleon®;; Fire Roasted Garlic Sauce and Napoleon®;; Country Herb Spice. Mix well and divide topping evenly onto the salmon fillets, gently pressing topping into the fillets to adhere. Using a sharp knife, slice the scallops into 4 round slices. Season scallops with coarsely ground black pepper to taste. Arrange 6-8 scallop slices evenly onto each salmon on top of the red onion crust. Carefully place the plank on the grill and close the lid. Plank grill for 12-15 minutes, or until salmon is just cooked through and the scallops are golden. Remove plank from grill and serve immediately with wedges of lemon and extra Napoleon®;; Fire Roasted Garlic Sauce on the side.

Serves 4.