Comments on: Salt Block Scallops with Szechuan Peppercorns and Citrus

By: Mark Bitterman

Mark Bitterman — Mon, 30 Jan 2012 22:44:40 +0000

Peter - It sounds to me like the culprit is not enough heat. We always demonstrate eggs during our Himalayan salt block classes in the shop and most people find that they aren't salty enough - which is why we usually end up doctoring it with a little Black Truffle salt! Try letting your block heat up a little longer (and crank it up to high heat) and if you find that it's still too salty, really slather the butter on there. Best of luck!

By: Peter

Peter — Mon, 30 Jan 2012 19:43:46 +0000

Hi Mark,
Just tried the salt block for the first time – a gift – love the idea and look forward to the scallop dish. Question: I just cooked eggs on it and they were waaay too salty for my taste. Did I not let the block get hot enough so they absorbed too much salt? I followed the directions for heating and I used butter as suggested to limit salt absorption.
Thanks, Peter

By: Classes and Recipes at The Meadow | In the Cupboard

Classes and Recipes at The Meadow | In the Cupboard — Tue, 20 Jul 2010 14:33:19 +0000

[...] for the class got us hungry, so we’ve posted a new recipe, Salt Block Scallops with Szechuan Peppercorns and Citrus, on Saltnews.com. Recipe [...]

By: msj

msj — Wed, 14 Jul 2010 15:19:25 +0000

Can’t wait to try this one!

By: lulu

lulu — Mon, 12 Jul 2010 16:51:37 +0000

OMG!! this looks delicious!!

By: Tinky

Tinky — Sun, 11 Jul 2010 15:27:29 +0000

Holy cow! You are indeed the king of salt. This is beautiful and ingenious and sounds delicious.