Himalayan Salt Block Scallops with Honey-peppercorn Glaze
By Tested and perfected in the Sur la Table kitchen
Himalayan Salt Block Scallops with Honey-peppercorn Glaze
By Tested and perfected in the Sur la Table kitchen
- 2 tablespoons unsalted butter
- 1 small shallot, peeled and minced
- 1 medium garlic clove, peeled and minced
- 3 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1½ teaspoons cracked black pepper
- Kosher salt
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon honey
- ¼ cup extra-virgin olive oil
- ¼ cup thinly sliced basil leaves
- 1 pound large sea scallops, abductor muscle removed
Grilling scallops brings out their natural sweetness, and grilling them directly on a Himalayan salt slab imparts a subtle salty-note to the shellfish. Make sure to heat the salt slab slowly on the grill or in an oven to prevent cracking. Also make sure to give the slab several hours to cool to room temperature before lightly scrubbing under running water.
To prepare Himalayan salt slab: Place a completely dry Himalayan salt slab on a cold charcoal or gas grill. Light grill and heat slowly to 400°F. Once grill reaches temperature, allow salt slab to heat for another 20 to 30 minutes. Alternately, set salt slab on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400°F. Once oven reaches temperature, allow salt slab to heat for another 20 to 30 minutes.
To make honey cracked pepper glaze: In a small saucepan, melt butter over medium heat. Add shallots and garlic and cook until shallots have softened, about 3 to 4 minutes. Add the honey, lemon juice and black pepper. Stir to combine, then taste and adjust seasoning with salt and pepper.
To prepare dressing: In a small bowl, add the lemon juice, zest, and honey. Drizzle in the olive oil, whisking vigorously until well combined. Season to taste with salt and pepper and stir in basil. Set aside.
To cook scallops: Using a silicone pastry brush, brush with the scallops with glaze mixture, place scallops directly on salt slab and cook until lightly browned, about 2 to 3 minutes. Using tongs, turn scallops onto a clean spot on the slab, brush again with glaze and continue cooking until the center is slightly opaque, about 2 to 3 minutes more.
To serve: Divide scallops between 4 warmed dinner plates. Drizzle with 2 to 3 tablespoons of the lemon dressing and serve immediately.
To prepare Himalayan salt slab: Place a completely dry Himalayan salt slab on a cold charcoal or gas grill. Light grill and heat slowly to 400°F. Once grill reaches temperature, allow salt slab to heat for another 20 to 30 minutes. Alternately, set salt slab on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400°F. Once oven reaches temperature, allow salt slab to heat for another 20 to 30 minutes.
To make honey cracked pepper glaze: In a small saucepan, melt butter over medium heat. Add shallots and garlic and cook until shallots have softened, about 3 to 4 minutes. Add the honey, lemon juice and black pepper. Stir to combine, then taste and adjust seasoning with salt and pepper.
To prepare dressing: In a small bowl, add the lemon juice, zest, and honey. Drizzle in the olive oil, whisking vigorously until well combined. Season to taste with salt and pepper and stir in basil. Set aside.
To cook scallops: Using a silicone pastry brush, brush with the scallops with glaze mixture, place scallops directly on salt slab and cook until lightly browned, about 2 to 3 minutes. Using tongs, turn scallops onto a clean spot on the slab, brush again with glaze and continue cooking until the center is slightly opaque, about 2 to 3 minutes more.
To serve: Divide scallops between 4 warmed dinner plates. Drizzle with 2 to 3 tablespoons of the lemon dressing and serve immediately.