First thing to do is spread one layer of unlit coals on the charcoal grate under the area that you will be placing the salt block.
The producers of these blocks suggest you gradually bring them up to temp so instead of dumping a half chimney of coals and placing the block down, light about 12 coals and evenly disperse the lit coals over the bed of unlit ones.
Next place the cooking grate and place your salt block on top of that over the coals.
Let the ulit coals catch up and heat the salt block until it gets to a temp when you can barely hold your hand over the block for a couple of seconds or if you drizzle a drop of water it immediately sizzles.
The key to getting a good sear on your scallops is to pat them dry and don’t add seasonings until just before you’re going to put them on the block.
I drizzled a little EVOO, very little Lowry’s seasoned salt and some crushed black pepper.
Once the block is heated to the point your water drop will sizzle right up, you place your scallops flat side down for roughly 3 minutes per side.
It doesn’t get much easier than that my friends.
Goes great over a citrusy salad or just the way they are. You can’t go wrong with seared scallops in my book.
Thanks Jess Brand and Foster’s Grill Store!
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