Seared Scallops with a Salt Crust

Seared Scallops with a Salt Crust Seared Scallops with a Salt Crust Seared Scallops with a Salt Crust
June 17, 2025

Seared Scallops with a Salt Crust

Prep: 10 mins (plus 30 mins to heat the salt block)
Cook: 5 mins
Yields: 2 servings
Categories: dinner
Diets: low_carb, Gluten-Free
Difficulties: advanced
For advanced

Overview

This Seared Scallops with Lemon Herb Sauce on a Himalayan Salt Block recipe offers a gourmet experience with minimal effort. The scallops are seared on a heated Himalayan salt block, infusing them with a subtle salty flavor, and paired with a bright lemon herb sauce. It’s a light, elegant dish perfect for a special dinner or appetizer, showcasing the natural sweetness of scallops.

Equipment

  • - Himalayan salt block (or large skillet with coarse sea salt)
  • - Tongs
  • - Small skillet (for sauce)
  • - Paper towels
  • - Zester or grater
  • - Oven (to heat the salt block)

Instructions

1.

Prepare the Scallops*
  • Pat the scallops dry with paper towels to ensure a good sear. Remove the small side muscle if still attached.
  • Lightly brush both sides of the scallops with olive oil and season with black pepper. Set aside.

2.

Heat the Himalayan Salt Block*
  • Place the salt block in a cold oven, then set the temperature to 500°F (260°C). Heat for 30 minutes to ensure it’s fully heated. Alternatively, heat it slowly on a stovetop over low heat for 30 minutes (check manufacturer instructions for your salt block).
  • If using a skillet with coarse sea salt, spread a 1/2-inch layer of coarse sea salt in the skillet and heat over medium-high heat for 5-7 minutes until very hot.

3.

Sear the Scallops*
  • Carefully place the scallops on the hot salt block (or in the skillet with hot coarse salt). They should sizzle immediately.
  • Sear for 2-3 minutes on the first side without moving them, until a golden crust forms. Flip with tongs and sear the other side for 1-2 minutes, depending on size, until just cooked through (scallops should be opaque but still tender).
  • Remove the scallops to a plate and cover loosely with foil to keep warm.

4.

Make the Lemon Herb Sauce*
  • In a small skillet, melt the butter over medium heat. Add the minced garlic and red chili flakes (if using), and sauté for 30 seconds until fragrant.
  • Stir in the lemon juice, lemon zest, parsley, and thyme. Cook for another 30 seconds, then remove from heat.

5.

Serve*
  • Place the seared scallops on a serving plate. Drizzle the lemon herb sauce over the scallops.
  • Serve immediately, optionally with a side of steamed vegetables or a light salad.

Ingredients

Tips

  • - If you don’t have a Himalayan salt block, using a hot bed of coarse sea salt in a skillet works well to impart a similar flavor.
  • - Don’t overcook the scallops—they should be tender and slightly translucent in the center for the best texture.
  • - Clean the salt block by scraping off any residue and wiping with a damp cloth (avoid soap, as the block is naturally antimicrobial).

Nutritional Info

  • - Calories: ~200 kcal
  • - Protein: 18g
  • - Fat: 12g
  • - Carbs: 4g
  • - High in protein, low in carbs, rich in omega-3 fatty acids.
  • - Suitable for gluten-free and low-carb diets.
  • This recipe is inspired by seafood cooking techniques from Food & Wine and The Spruce Eats, adapted for use with a Himalayan salt block.

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