Aaron Eckburg, owner of go lb. salt, showed us how to create a unique dinner using salt blocks.
Salt Block'd Diver Scallops & Peaches w/ Forbidden Rice Risotto
Salt Block'd Peaches
1 Himalayan salt block 1-2 peaches 1 Tbsp. butter
Halve and pit peaches. Slice each half into 4 equal segments. Pre-heat salt block to 475 F. Melt butter on block. Place peaches on block to cook (5-7 min)
Salt Block'd Scallops
1 Himalayan salt block 2 lbs. diver scallops (U8 or larger) 1 Tbsp. butter
Pat scallops thoroughly dry. This will help good sear develop.
Pre-heat salt block to 475 F. Melt butter on block.
Place scallops on block to cook - approximately 3 minutes per side. Do not flip back and forth, let cook and one side, then flip once and leave alone. First side should be allowed to cook so that you can see the bottom 1/8" cooked before flipping.
1 qt. red raspberries 1 cup sake 1/2 tsp. sriracha
Place raspberries and sake in blender or food processor and completely puree. Strain pulp out and then add sriracha.
Forbidden Rice Risotto
1 cup rice 5 1/2 cups low or no sodium chicken broth 1 medium shallot 2 Tbsp. olive oil 1/2 cup white wine 1/4 cup grated parmesan
Mince shallot and saute in olive oil until translucent. Add rice and toast over medium heat for approximately 3 minutes. Add white wine and stir until liquid completely evaporates.
Add all of chicken stock and continue stirring rice over medium low heat until risotto is saucy, not soupy and rice is tender. You may prefer a slight al dente chew.
go lb. salt