Himalayan Salt Block Seared Scallops

Directions:

1. See chef’s notes for proper heating instructions of the Himalayan Salt Block.
2. Remove the scallops from the refrigerator and let them sit out room temp.
3. With a towel, dry off the scallops before coating them with olive oil.
4. Carefully place the scallops on the surface of the hot block using tongs.
5. Allow the scallops to form a brown crust on the outside before turning over, about 3 minutes.
6. Depending on the size of the surface area and number of scallops, the scallops may need to be cooked in batches. Try to avoid crowding the salt block for best results.
7. To serve, remove the scallops from the salt block onto a platter and garnish. To wow the guests, carefully place the sizzling scallops on trivet table side and garnish to finish!

Chef’s Note:

It is important to heat the salt block up in three stages to gradually reach a surface heat of 500℉ or slightly higher. If the block is heated up too fast and hot, it could potentially crack. The first step is placing the block directly above a low flame on the gas grill for 10 to 15 minutes. Next, increase the flame to medium, and let it go another 10 minutes. The final step, turn the heat up to high and let it heat up for another 15 minutes. Use the thermometer gun to take the surface temperature of the block to assure you are at the desired temperature of 500℉. On a side note, try placing the salt block in the freezer for two hours to serve sushi, carpaccio, ice creams and more on for a wow factor!