Salt block scallops are dry sea scallops seared on a Himalayan salt plate at 500 F. They take about 2 minutes a side, form a golden crust, and pick up a gentle seasoning from the stone. They are one of the best first recipes for a new salt block.
At a glance
- Plate: 12 x 8 x 1.5 in salt block
- Plate temperature: 500 F
- Preheat: 30 to 45 minutes (75 minutes on a first use)
- Cook time: 4 to 6 minutes
- Serves: 2 (8 large scallops)
Detailed method
- Heat the plate in stages to 500 F using the tempering schedule.
- Buy dry-packed scallops. Wet-packed scallops hold added liquid that steams, turns them salty, and stresses the stone.
- Remove the side muscle, the small tough tab on the side of each scallop.
- Dry them well. Lay them on paper towels and pat the tops. Let them sit 10 minutes in the fridge, uncovered, if you have time.
- Oil and season. Brush with 1 teaspoon neutral oil and add black pepper.
- Sear. Place them flat on the plate with space between each. Cook 2 minutes without moving them.
- Flip and finish. Turn once and cook 1 to 2 minutes more, until the sides are just opaque and the center is barely translucent.
- Finish off the plate. Move to a warm dish and squeeze over lemon. Acid on the hot stone etches the surface.
How do you know scallops are done?
Look at the sides. When they turn opaque about two thirds of the way up, flip. A cooked scallop feels springy, not soft, and its flesh is pearly and opaque, which matches USDA guidance for shellfish. Overcooked scallops turn tough and rubbery, so pull them early.
Tips
- Cook no more than 8 large scallops per round on a 12 x 8 plate.
- Skip salt in the seasoning. The plate does that job.
- If they stick, they are not ready to flip. Wait 20 seconds and try again.
Next, try salt block shrimp or seared salmon.
FAQ
Questions, answered
Either the plate is not hot enough or you tried to flip too soon. Heat to 500 F, pat the scallops dry, oil them, and wait until they release on their own.