Salt Block Scallops.

Look what I got for Christmas! In a gift exchange game nonetheless…

A HIMALAYAN SALT COOKING PLATE (or salt block)!

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Isn’t she lovely??

I was so excited to use it, so after some research, I got to work heating it up! First, I put it in cold oven and brought it up to 200 degrees. After the oven reached 200, I took it out and let it cool down. When it was time for dinner, I put the salt block on the gas burner and turned it on low for 10 minutes. Next, I raised the heat to medium and heated it for 15 minutes. Lastly, I raised the heat to high and heated it for another 15 minutes. After that it was HOT and ready to be used!

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Most of the recipes I found were for scallops, so I took the hint and based dinner on a recipe for Salt Block Scallops with Szechuan Peppercorns and Citrus!

I only bought a half pound of scallops because they’re SO expensive! While my block was heating, I patted the scallops dry with a paper towel and put them on a clean plate.

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Next, I pulled out my simple ingredients (modified from recipe): limes, organic peppercorns, and good olive oil!

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Before cooking, the scallops were dressed with olive oil and pepper.

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I also made a dressing out of lime zest, lime juice, a splash of OJ, a squirt of honey, and some pepper.

lime dressing

Once all the prep was done and the block was hot, it was time to cook!

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(pretty horrendous picture, but I love my photographer ;)

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The first scallops went on with a SIZZLE! Perfect :)

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We had the scallops with lime dressing, corn muffins, and a mixed green salad!

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The scallops were perfectly cooked and incredibly tender! Yum!

 

So fun! So delicious! 

 

Coming up next: Friday night at P. Brennan’s, Christmas Eve, and Christmas 2011 Parts I, II, and III

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