I was given a Himalayan salt slab a few years ago and was recently inspired to use it when a Michelin starred chef I follow posted this recipe. The concept is simple enough. Heat salt slab, in stages, to 450F, toss scallops in olive oil, sear scallops on slab until golden brown, top each with butter, then sprinkle with black pepper, lime zest, chili powder and capers. Simple, right? Well yes, except for the fact that they didn't turn a nice golden brown ☹️. They stopped sizzling after a short time but still cooked perfectly. They were delicious nonetheless, but looked a bit too pasty! I will definitely try this again. The salt flavor imparted to the scallops, as well as the final seasoning, is quite lovely. Perhaps I will use room temperature scallops instead of right out of the fridge 🥶!