Salt Block Scallops (Sear Your Scallops on a Himalayan Salt Block!)

Shellfish like prawns and scallops are two of my all-time favorite foods.

If you’ve ever had some, you’ll know what a treat they are.

But have you tried searing scallops on a salt block?

So, if you haven’t, go out and grab some scallops and a salt block ASAP!

Using just a salt block and minimal seasoning keeps things simple so that the seafood can shine.

Heating a salt block for the first time can be tricky so make sure you follow my instructions below.

How to Heat a Salt Block

Slowly heating a salt block is the most crucial step.

Cracking can occur if you heat it on a grill or in an oven too quickly.

On my gas grill, I place the block on the grill top, fire up the grill, and then set the temperature to low.

I start by heating the salt block on low for ten minutes, increasing it to medium for five to ten minutes, and then up to high for five to ten minutes, then it is ready to cook on.

When you begin cooking on the salt block, you want it to be between 450°F and 500°F. An infrared thermometer can be used to accurately measure the block’s temperature.

Searing Scallops on a Salt Block Recipe

I simply tossed them in some olive oil and freshly cracked black pepper. That is all you need

You won’t have to add salt to your food when using the salt block.

The heat from the block ensures that whatever you’re cooking gets a delicious crust. Just 3 minutes on each side, then take from the heat and serve with a squeeze of fresh lemon juice.

My dipping sauce recipe below is super quick to make. So when you’re waiting for the block to heat whip it up!

What Else Can You Cook on A Salt Block?

You can sear the perfect steak on a salt block or you could try a juicy piece of salmon on the salt block or chicken. Using a salt block helps lock in the moisture.

Ingredients 

  •  1 (9- to 10-inch) salt block
  • 2 tablespoons of extra virgin olive oil
  •  ¼ cup fresh lime juice 
  • 1 tablespoon fish sauce 
  •  1 tablespoon rice wine vinegar 
  •  2 tablespoons toasted sesame oil 
  •  1 garlic clove, minced 
  •  1 hot chili pepper, for example, bird chili, habanero, cayenne, or Scotch bonnet, stem and seeds removed, minced
  •  1 ¼ pound large, wild-caught sea scallops (about 16)nsp
  •  ½ teaspoon freshly ground black pepper

Procedure

Step 1: For ten minutes, cook the salt block on a gas grill or stovetop. Then increase the heat to medium for 5-10 minutes

Step 2: For another 5-10 minutes, turn the heat up to medium-high and get the block’s temperature to roughly 500°F.

Step 3: Combine the lime juice, fish sauce, and the remaining ingredients (including sesame oil). Leave away until ready to serve.

Step 4: Once they’ve been rinsed and patted dry, remove the little white muscle found on the side of the scallop. Cover in some extra virgin olive oil and black pepper.

Step 5: Place the scallops on the salt block and sear until browned and springy to the touch, about 3 minutes per side,

Note: If your salt block is too small to accommodate all of your scallops at once, work in batches.

Step 6: Serve the scallops with the dipping sauce.

Salt Block Scallops

Salt block scallops can be made into a variety of dishes because of how versatile they are.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer
Cuisine: seafood
Servings: 4 servings
Calories: 95kcal
Cost: 12

Equipment

  • 1 Grill

Ingredients

  • 1 9-10 inch square salt block
  • ¼ cup fresh lime juice
  • ¼ cup fish sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp toasted sesame oil
  • 1 clove garlic clove minced
  • 1 whole hot chili pepper, for example, bird chili, habanero, cayenne, or Scotch bonnet, stem and seeds removed, minced 
  • ¼ cup finely shredded carrots
  • 1 ¼ pound large, wild-caught sea scallops (about 16)
  • ½ tsp freshly ground black pepper

Instructions

  • For ten minutes, cook the salt block on a gas grill or stovetop. For an additional ten minutes, lower the heat to medium. 
  • For another 20 minutes, turn the heat up to medium-high and get the block's temperature to roughly 600°F.
  • Pour 1/4 cup of water into a bowl and stir in the lime juice, fish sauce, and the remaining ingredients (including sesame oil). Leave away until ready to serve.
  • Once they've been rinsed and patted dry, remove the little white muscle found on the side of the scallop. 
    Note: Black pepper is a great addition to the scallops, and they should be left out at room temperature for at least a few minutes until the salt block is hot.
  • Place the scallops on the salt block and sear until browned and springy to the touch, about 3 minutes per side, when the salt block is very hot. You should only be able to keep your hand over it for a few seconds. 
    If your salt block is too small to accommodate all of your scallops at once, work in batches.
  • Serve the scallops with the dipping sauce on a tray or plate.

Salt block scallops can be served a million different ways. Some of my favorites include risotto or smoked mac and cheese.

I hope you enjoyed making my favorite salt block scallops recipe! Let me know below how you served them.

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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