Anyone who knows me well is aware of my slight obsession and love of salt. You name it, and there’s a great chance I have it! I own a beautiful, hand-carved wooden bowl and spoon I brought back from France six years ago, which holds my Fleur de Sel, a salt I only use when making my homemade pesto. I also have a delicate ceramic dish to serve my prized super fine Profumo Del Chianti Italian salt to accompany freshly cut radishes. Finally, my recent purchase consists of 6 customisable gourmet salts from around the world, wrapped up in a handmade luxury wallet. Hands down, I will take salty over sweet any day of the week.
My love for salt has inspired me to create a simple, yet rich recipe featuring Bull’s Gourmet Himalayan Salt Block. This pink salt block is harvested from ancient sea salt deposits in the Himalayan Mountain range. Foods, especially seafood and fish, grilled on the Himalayan crystal salt slab take on a light, clean, naturally salty flavor. The salt slab also adds more depth and flavor than a regular pan would. The extremely hot surface of the block allows for a thick crust to form, creating a rich, concentrated flavor.
On the menu this week – Himalayan salt block seared scallops topped with citrus and scallions. Serve these scallops with a fresh salad, steamed white rice, or a simple pasta, a perfect dish for the summer.
Chef’s Note: It is important to heat the salt rock up in three stages to gradually reach a surface heat of 500 degrees or slightly higher. If the block is heated up too fast and hot, it could potentially crack. The first step is placing the block directly above a low flame on the Bull gas grill for 10 to 15 minutes. Next, increase the flame to medium, and let it go another 10 minutes. The final step, turn the heat up to high and let it heat up for another 15 minutes. Use the Bull Thermo Gun to take the surface temperature of the block to assure you are at the desired temperature of 500 degrees. On a side note, try placing the salt block in the freezer for two hours to serve sushi, carpaccio, ice creams and more on for a wow factor!
- 1 Bull Himalayan salt block
- 16 large sea scallops
- 1.5 tablespoons olive oil
- 1 lemon, zest and juice
- 2 scallions, thinly sliced
- See chef’s notes for proper heating instructions of the Bull Himalayan Salt Block.
- Remove the scallops from the refrigerator and let them sit out room temp.
- With a towel, dry off the scallops before coating them with olive oil.
- Carefully place the scallops on the surface of the hot block using the Bull tongs.
- Allow the scallops to form a brown crust on the outside before turning over, about 3 minutes.
- Depending on the size of the surface area and number of scallops, the scallops may need to be cooked in batches. Try to avoid crowding the salt block for best results.
- To serve, remove the scallops from the salt block onto a platter and garnish. To wow the guests, carefully move the block with the Bull Pit Mitt and place the sizzling scallops on trivet tableside and garnish to finish!
♥ Chef Amy