Sizzling Seafood Feast on a Salt Block
"1 (10-inch) square salt block, at least 1½ inches thick lemon, halved lengthwise, divided ½ cup extra-virgin olive oil 8 colossal shrimp, about 8 ounces* 4 small squid, cleaned, about 12 ounces* 8 diver scallops, about 12 ounces* Freshly ground black pepper"
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Experience the sizzle as succulent seafood sears on a salty block of Himalayan pink salt, enhancing flavors with a hint of citrus and olive oil.
ingredients
- 1 (10-inch) square salt block, at least 1½ inches thick
- 1 lemon, halved lengthwise, divided
- ½ cup extra-virgin olive oil
- 8 colossal shrimp, about 8 ounces
- 4 small squid, cleaned, about 12 ounces
- 8 diver scallops, about 12 ounces
- Freshly ground black pepper
steps
- 1.
Preheat salt block in a 450°F oven for at least 45 minutes.
- 2.
Squeeze one lemon half over seafood, drizzle with olive oil, and season with pepper.
- 3.
Place seafood on hot salt block, sizzling until cooked through.
- 4.
Squeeze remaining lemon half over cooked seafood before serving.
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