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Himalayan Salt Block Seared Scallops

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.