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Salt Block Scallops

Misippi Egger
Misippi Egger Posts: 5,095
edited November -1 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.
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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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