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Salt Block Scallops

Misippi EggerMisippi Egger Posts: 5,095
edited 10:59PM in EggHead Forum
I was reading a post a while back about Himalayan salt blocks and had bookmarked posts by Ross in Ventura and Richard and TIm. Then last week a friend called me and said he had a gift for the couple of times I had put him to sleep for surgery - A Himalayan Salt Block! :woohoo: :woohoo:

Last night I 'broke it in' with a searing of Maine dry-packed scallops.

Here is the block being 'seasoned' (heated up) on my gas stove - notice the change in microfractures and cloudiness as it heats (cool, warm, hot).
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Once it cooled, I placed it on the grid (firering level) with my large at 400-450* and let it heat back up for 30 min. or so.
Smeared a little EVOO on top then place the dry scallops on the block.
DSC_0421.jpg

Seared a few minutes until they got a nice coating, then flipped.
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Plated with fresh steamed broccoli from the Earthbox and grilled zucchini halves (EVOO and DP Shakin the Tree). The scallops had just the right amount of saltiness - no other seasoning used.
Great meal.....
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Comments

  • FidelFidel Posts: 10,172
    those look great. how does one go about cleaning that block when done?

    Have I ever done you any favors that would make you want to send me one of them? ;)
  • Clark:

    Wow! Great looking food and pictures too!! Nice job!
  • I have a salt block on order...it is rare to see an actual sear on a salt block! I am very much looking forward to trying it out!
  • How much for the salt block and where did you get it?
  • 2Fategghead2Fategghead Posts: 9,623
    Nice gift Clark. Love them Scallops. :P
  • Richard FlRichard Fl Posts: 8,159
    Love scallops, great use of the salt block. I just place my salt block on the grill after it is lit and let it come up to temp like a place setter. See cook for beef just posted above.
  • thebtlsthebtls Posts: 2,300
    Gotta get me one of those I guess, it's just hard to picture spending $68 for salt.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
  • Richard FlRichard Fl Posts: 8,159
    It is more of a fun/eggspensive toy rather that a have to have item, but I enjoy mine.
    Mine is 12 X 12 X 2 inches and fits on my small perfect and also the large with eggstra room for veggies etc.
  • BeliBeli Posts: 10,751
    Clark that looks just delish & healthy
  • HossHoss Posts: 14,600
    VERY NICE Clark.It all looks great.
  • cookn bikercookn biker Posts: 13,407
    That's cool how it changed when heated. Dinner looks really good!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Just now cleaned it. Warm water and a little wipe with a plastic 'scrubbie' and all the seared scallop stuff just fell off. Of course a thin layer of the salt dissolved, I'm sure, but it is 8x8 and 2" thick, so it should last a while!

    Patted dry and will keep in the pantry so it stays dry.

    I can't wait to try a steak, like Richard FL has posted about in the past. :woohoo:
  • FidelFidel Posts: 10,172
    So not dishwasher safe then....bummer.

    And you missed the second half of my post :whistle:
  • Bubba Tim posted about the site: "The Meadow":

    www.atthemeadow.com

    Mine (a gift) came from "The Himayalan Cart:

    www.Himalayansaltcart.com
  • Working on it ! :whistle:
  • I bought one at Cost Plus World Trade Market for $20. I have also seen them a Sur La Table for around $30, but it is a larger size.
  • Yeah it was, Molly.

    Bubba Tim (in an older post) had pics of his changing and since the post was older and it looked COOL, I thought I would document it also.

    I'm eager to try pork chops and steaks on it.

    From what I've read, it holds heat long enough to bring it indoors on a trivet and everyone sear their own meat, shrimp, scallops, tuna, whatever - kinda 'fondue-ish' style. :woohoo:
  • FidelFidel Posts: 10,172
    Well, while you're at it I'm fond of the new F-250 FX4 with the 6.8L diesel. In black.
  • thebtlsthebtls Posts: 2,300
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
  • Towing package and bed liner?

    No problem. Watch your driveway closely everyday next week! :kiss:
  • cookn bikercookn biker Posts: 13,407
    That sounds cool!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • ForniaFornia Posts: 451
    I was lucky enough to get a Block from EenieMeenie in the elfster echange. What an amazing gift!

    NEED to get on this very soon.

    I've also read you can use 'frozen/chilled' for sushi, sorbet.

    It's sort of a multi-functional conversation cooking device.

    I may do something this week! Thanks for sharing and inspiring
  • Jason,

    My stepmother had a thinner salt block at our Christmas dinner that was chilled and she served apple slices on it - it WAS a nice presentation. :)
  • Mr HollowayMr Holloway Posts: 2,034
    That looks great Clark
    The plated pic is excellent
    Still have to get a salt block to try :)

    Shane
  • Very nice, Clark. Scallops look great.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • That looked pretty easy to do. Scallops look great. How was clean up on the salt block? I assume you can reuse them?
  • Easy cleanup.

    Just place under warm running water and/or use a plastic scrubbie and it quickly cleans up. Dry and store in a warm, dry place. Easy, Peasy!
  • Thanks. I'd like to try the salt block cooking. Just need to find where I can get one.
  • The post above - "Where to look for salt blocks" has a couple of links. Someone else posted they had found them on Amazon.
  • Thank you - didn't catch that at first.
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