Perfectly seasoned grilled scallops on a Himalayan salt block. This is such a simple delicious recipe that can be made for one person or a whole group.
Where To Buy Himalayan Salt Block
I bought my Himalayan salt block on Amazon for about $40. I bought the salt block holder separately but now I’m seeing deals out there for both for around that same price. You might also find these at Walmart or Fred Meyer in their kitchen sections. I have also seen them in some nicer chef stores but those tend to want a first born in exchange. Honestly, I don’t think there is much difference in quality. They all tend to do the same thing.
How To Heat Himalayan Salt Block
The most important thing to remember when heating up a salt block is to do it slowly. If you heat up the bitch too quickly or toss them on too hot of a grill or oven, they could easily crack. When I use mine on the gas grill I place the block on and then light it and turn it to low heat. I leave the salt block on low heat for about 10 minutes then turn it up to medium for 5 to 10 minutes, then high for 5 to ten minutes. You want the salt block to be around 450º to 500º F when you start cooking on it. An infrared thermometer works well for determining the temperature of the block.
How To Clean Himalayan Salt Block
Allow your Himalayan salt block to cool completely before cleaning. There factions that say you should never put the salt block under running water, and there are others who say you can but only for a quick rinse. The thing is, running water will quickly where the shit out. If you are a clean freak and can’t stand any discoloration then, by all means, rinse. However, if you are like me, you will use minimal water to clean it. When I use my Himalayan salt block on the grill I’ll often leave it there. Then when I grill again, I just heat it up as I normally would but once it is hot, I will scrap it with my grill brush with some oil to get the grime off. Once it has been scraped, I wipe it with a paper towel. One thing to note too is that salt block is naturally antiseptic and antibacterial, so I don’t worry too getting it squeaky clean. Also, it heats up to a high temperature which kills anything bad.
How To Use Himalayan Salt Block
There are many uses for a Himalayan salt block. One way, it can be used as a serving block for cold foods such as sushi, cold meats, fruit vegetables or even desserts. The other popular way to use the salt block is to cook with it.This recipe for grilled scallops on a Himalayan salt block is one of my favorites because fish cooks so well on the salt block and adds a ton of flavor. It is best used for cooking thinner slices of meat that can be seared at high temperatures. Seafood, burgers, steaks, chicken all cook remarkably well on my salt block. In addition, the salt block can also be used in the oven, stovetop or on the grill which makes it very versatile.
How To Store Himalayan Salt Block
After cleaning the salt block, allow it to completely dry. Then store it in a dry place where moisture will not creep in, just like you would do for cast iron cookware. I store mine in the cupboard on a high shelf where the is plenty of air movement and moisture can’t reach it.
How To Sear Scallops
Scallops are seared quickly at high temperatures. The most important thing to remember is to not overcook scallops or they turn to rubber and are effing disgusting. When I made these grilled scallops on a Himalayan salt block, I made sure the temperature was at least 450º F. These little bastards cook fast so they only take a few minutes at that temperature. Also, don’t forget to use butter and/or oil. There is no fat in these bitches so they need to be seared in fat.
Scallops seared on a salt block and served with a compound butter and garlic bread.
How To Make Grilled Scallops On A Himalayan Salt Block
To make grilled scallops on a Himalayan salt block is pretty much the same as searing scallops in a pan. Get the cooking surface very hot, add oil, then sear on each side till golden brown for about 1 1/2 to 2 minutes. DO NOT OVERCOOK the little bastards or you have just blown a shit ton of money on good seafood you never got to enjoy because it tastes like rubber.
Grilled Scallops On Himalayan Salt Block
Perfectly seared scallops cooked on a salt block on the grill and topped with a garlic compound butter.
- 4 large scallops, cleaned
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 tbsp compound butter
Pat the scallops dry with a paper towel.
Rub about half the olive oil on the scallops coating them thoroughly.
Sprinkle pepper on each scallop.
Preheat the grill with the salt block on it slowly. Heating the salt block to quickly can result in cracks. Start on low for 10 minutes then bring the temperature up to high within about 20 or 30 minutes.
Add the remaining olive oil to the salt block once it has reached about 500º F.
Sear each scallop for about 1 1/2 to 2 minutes on each side or until done (depends on thickness). Do not overcook the scallops or they become very rubbery.
Remove from the grill, add the compound butter, and let rest 1 or 2 minutes. Serve immediately with garlic bread for a delicious appetizer.