The kitchen is a creative space. I know immediately when I walk into someone’s kitchen for the first time what kind of relationship they have with food, and it’s just so sad when you get the feeling they’re scared of cooking. Don’t be! I first worked with a pink salt slab a couple of years ago and found it really interesting – especially because of how it made me reconsider the way I use salt. With a salt slab, of course, you have to remind yourself not to add salt to a dish, because it’s going to get more than enough from the surface itself. My go-to favourite thing to cook on a salt slab? Scallops with a splash of butter and, if you’re feeling adventurous, chilli. Om nom nom nom…
HIMALAYAN PINK SALT SEARED SCALLOPS
TIME: heating of salt block + cooking time 15 – 20 minutes | SERVES: 4 as a starter
1 Forage and Feast Himalayan Pink Salt Slab
9 Forage and Feast scallops
15 ml olive oil
50 g (55 ml) unsalted butter
freshly ground black pepper
100 g capers
finely grated zest of 2 limes
2 red chili’s (optional)
5 ml dried chili flakes (optional)
fresh limes
Salt slabs need to be heated gradually to prevent cracking and ensure even heat distribution. Ensure that the pink salt slab is dry before heating. Heat the slab at 120 °C for 30 minutes. Remove and let it cool for 30 minutes. Then return to the oven for 30 minutes at 230 °C.
Dry the scallops with kitchen towel and drizzle with olive oil.
Take the salt slab out of the oven and immediately place your scallops on top of the heated slab. Allow the scallops to form a brown crust on the outside before turning over, about 3 minutes.
Once the scallops are cooked add the butter and season with black pepper. Sprinkle with capers and lime zest. Add the chili if you are using it and serve on the salt slab with fresh limes.
-
JAN the JOURNAL Volume 13
R350.00 -
JAN Chef’s Knife
R599.00 -
JAN Steak Knife Set
R1,499.00
