Himalayan salt block prawns and scallops? Yes please! Have you purchased your salt block yet? If not, please do yourself a favor and go buy one. They are really inexpensive these days. You can find them even at some of your local grocery stores…if not, they are online or at speciality food stores. Anyway, we both purchased one and it sat in the box for a few months before we broke them out. Once we did, WOW, so fun and so delicious. Oh, and easy too!! This recipe is about as simple as it gets too. We absolutely love prawns and scallops. There are so many different ways to prepare them but this time we decided on simplicity…let the seafood be the star of the show.
Stephanie Heymann Photography
We literally just tossed these guys in a little olive oil and cracked pepper. That’s it!! You’d be amazed that sometimes that’s really all you need. When cooking with the salt block, you don’t need to add any salt to season your dish. Don’t worry though, it does not taste salty at all. The block gets nice and hot so it sears the perfect crust on whatever you’re cooking. You just cook each side for roughly 3 minutes, remove and squeeze some fresh lemon on top…garnish with the parsley if you’d like and there you have it! Dinner is served! Now that’s an easy dish!
Check out our other favorite Himalayan salt block recipe!
http://www.goodthymekitchen.com/himalayan-salt-block-salmon-lemon/
Stephanie Heymann Photography
- 4 jumbo scallops
- 4 jumbo prawns, shelled and deveined
- 1 Tbsp good quality olive oil
- cracked pepper
- 2-3 lemon wedges to serve
- 2 Tbsp chopped flat leaf parsley to garnish
- Heat salt block on bbq, make sure to put salt block on the bbq and heat it up as the bbq heats up.
- Place scallops between 2 paper towels to completely dry.
- Drizzle olive oil over prawns and scallops and rub around to coat. Season with cracked pepper.
- Place prawns and scallops on hot salt block. Cook each side for approximately 3 minutes until cooked through but not overcooked.
- Remove from salt block. Squeeze a lemon wedge over the prawns and scallops and garnish with chopped parsley.
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