Shrimp and Scallops on a Salt Block

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Quick Facts:

Serves 4 as an appetizer


12 large shrimp, shell on, deveined
4 large dry packed sea scallops
1 Tbsp olive oil
Tellicherry black peppercorns, cracked
1 lemon
Good quality olive oil for drizzling
Artichoke lemon pesto
Bread, for service.


1. Place the Himalayan salt block over low heat for 15 minutes. Turn the heat to medium and heat for another 15 minutes. Turn to high and heat for another 15 minutes. Your salt block is ready to cook this dish.
2. Combine the shrimp in a bowl with a small amount of olive oil, then do the same for the scallops. Generously pepper add cracked pepper to the fish. Cook the shrimp and scallops for a couple of minutes per side until cooked through. Remove from heat.
3. Add sliced lemon to the salt block, then squeeze a little on the fish. Drizzle with good quality olive oil and serve with bread and artichoke lemon pesto.

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