Grilled Scallops on Himalayan Pink Salt Plate

Scallops are a blank canvas for whatever seasoning you’d like to add. With a texture that’s dense yet soft, they’re a perfect match for a Himalayan Pink Salt Plate. Impress your friends with this up-and-coming cooking method. Make sure you follow the heating directions included with your plate.

Key Ingredient(s)

Himalayan Pink Salt Plate



  1. Buy the biggest dry-packed scallops you can find, usually "jumbo" (about 10 scallops per pound) or "giant" (about 15 to 20 per pound).
  2. Heat Himalayan Salt Plate on the grill according to the included directions, being sure to start slowly to avoid breakage. Plan about 45 minutes to reach maximum heat.
  3. While heating the plate, lightly coat scallops with oil. Set aside. The salt plate imparts flavor and keeps the scallops moist, so there’s no need for any additional seasoning.
  4. When the salt plate is ready, brush generously with oil and place the scallops directly on the plate.
  5. Cook about 4 minutes and turn, cooking until just opaque in the center, about another 3 minutes.
  6. Transfer to a platter and serve solo or with your favorite dipping sauce.