Home' Salt : Salt Contents 90 the salt book
Scallops with Vanilla Salt
12 fresh scallops
1 teaspoon minced ginger
1 garlic clove, minced
a knob of unsalted butter
1 Himalayan salt block
In a bowl, mix together the ginger and garlic with
a splash of olive oil and a squeeze of lemon.
Remove the coral from the scallops (if desired)
and place them in the marinade. Slowly heat the
salt block by putting it in a cold oven and raising
the temperature by 50˚C every ten minutes. After
10 minutes at 250˚C, quickly but carefully remove
it from the oven and place on a trivet in the centre
of the table.
Put a tablespoon of the marinade and a knob of
butter in the middle of the salt block and as soon
as the butter begins to foam, add a few of the
scallops; leave them to sizzle for 1 minute then
turn them with a set of tongs. Leave for another
30 seconds, then swirl them through the butter as
you remove them from the salt block. Repeat with
the rest of the scallops. Serve on individual plates,
seasoned with a small pinch of vanilla salt.
You don't have to heat the salt block to 'cook'
scallops---freezing it will produce equally delicious
3 very fresh diver scallops
1 tablespoon champagne vinegar
1 tablespoon honey
3 tablespoons grape seed oil
cracked black pepper
1 Himalayan salt block
Put the scallops in the freezer for 5 minutes
then, using a very sharp paring knife, carefully
cut each scallop into 4 thin slices. Put them on
a plate, cover and store in the refrigerator until
ready to serve.
Place the vinegar and honey in a small bowl and
whisk until well combined. Whisking constantly,
gradually incorporate the grape seed oil, drop by
drop. Once all ingredients are well combined,
keep whisking until you have the consistency of
a light mayonnaise. Season with pepper.
Brush the salt block with some of the vinaigrette
mixture. Place the scallop slices on the block and
drizzle the rest of the emulsion over the scallops.
Serve immediately, but wait for 5 minutes before
eating---the scallops will cure before your eyes.
Salt Block Scallops
A salt block is particularly suitable for scallops, which require just the
barest amount of cooking time. To make it more interesting, carefully
transfer the salt block to a trivet in the middle of the table and let your
guests cook their own.
opposite Salt block scallops and
vanilla-salted butter -- a perfect match
Links Archive Navigation Previous Page Next Page