Himalayan Salt Block Seared Scallops

Big_Green_Craig

I pick up a Himalayan salt block a week or so ago. I've been itching to use it. According to the directions, you are supposed to warm it gradually. I started warming it in a 200F oven for the first 40 minutes. Then started to slowly increase the temp. 

I heated the XL Egg to 550F direct and place the salt block directly onto the grill grate. After about 20 minutes, I temped the surface of the block and hit  about 576. 

I seasoned the scallops with pepper only (assuming the salt block would add the salt). I added just a little bit of grape seed oil to the salt block to avoid sticking and seared each side of the scallops for approx 1-1/2 to 2 minutes on each side. 

Next time, I will probably run the temp up a little higher or leave them on a little longer. I was happy with the sear, but would have liked a tad more crust. Either way, these were delicious! 

The salt block added just enough season. It wasn't overpowering, but added a great flavor. I'll be trying other things on it soon. 

tulocay

Looks good

stemc33

Very nice. Two thumbs up :-bd Thanks for sharing the pics and more importantly the details. I have never tried scallops, but I want to after watching a dozen seasons of Hell's Kitchen in the last 2 months. Never watched the show until recently. Those guys are always screwing up the scallops. Kinda makes me want to try them just to see how hard they are to cook.

jcaspary

I really need to break out my salt block. Those look awesome.

MeatChurch

Beautiful plate. We love scallops!

trout1

Never tried that. Looks good.

caliking

I've been thinking about getting a salt block . SWMBO loves scallops for one thing. Threads like this are pushing me closer to pulling the trigger for one! Nice cook.

bweekes

I was on the fence w/ a salt block, and this post just put it over the edge! Definitely going to try. Awesome cook. 

theyolksonyou

I've only used mine once, it turned out nice flavor, but it is a learning curve. Nice cook, Craig.

MrCookingNurse

I bought a salt block just for scallops and can't find any. Those like amazing!

anzyegg

Wow, awesome scallops and I love the asparegrass..... I have to try one of those salt blocks myself...

CPARKTX

Nice looking cook.

NPHuskerFL

Did you like the Himalayan salt block better then say using a CI pan on the scallops? I just can't imagine the block getting better texture and crust than CI.
They look good though and sounds as though the flavor was good.

Gman2

Looks fantastic!! ^:)^

TigerTony

That cook looks awesome!
Now I'm adding a salt block to my list.

JohnInCarolina

Nice cook Craig!  

What are some of the other things people cook on these salt blocks?  Just about any kind of seafood I'm guessing?

theyolksonyou

@JohnInCarolina‌ I soaked some zucchini in balsamic and seared and it was really good. The salt and vinager together were great.

I've heard tell of shrimp and searing steaks. I would think you could sear most small cuts of meat.

TN2TX

That pic would convert any scallop hater. Nice cook. 

CMCordial

Great sear on them scallops. I'm going to move this up on the to do list.

JohnInCarolina

theyolksonyou said:

@JohnInCarolina‌ I soaked some zucchini in balsamic and seared and it was really good. The salt and vinager together were great.

I've heard tell of shrimp and searing steaks. I would think you could sear most small cuts of meat.

It's interesting to me because I just think about using something like this to do things that would be tough to do right on the grate.  And that's probably just ignorance on my part.  I hadn't thought about it, but I bet you're right - you probably can get a better sear on a steak with this over just using the grate.  

theyolksonyou

@JohnInCarolina‌ the converse is, you get it really cold and serve things like sashimi or other cold foods. Makes for dramatic presentation and added salt flavor. I haven't done this, but I've read about it.

CMCordial

I was also told that you can get it up to 600 or so and then cook with it at the table.... Fancy

stemc33

CMCordial said:

I was also told that you can get it up to 600 or so and then cook with it at the table.... Fancy

When I was stationed in Germany, we ate at a place that served us basically a raw steak sizzling on some sort of stone. You cut a small piece off and rolled it around the stone til done to your liking before eating. I wonder if it was one of these Himalayan Salt Blocks.