Sustainable Sourcing, LLC : Himala Salt - the purest salt on earth

I prepared this recipe while filming cooking demos.  We used day-boat caught scallops from Cascoe Bay in Maine.  There's a salty soul who puts on a suit and dives for these scallops, one at a time.  I've never had fresher, more delicious scallops, grilled or raw.  With this recipe, as with all raw seafood - the very finest, freshest ingredients are imperative.

First, chill your Himalayan Salt Plates in the freezer for an hour or two.  They'll stay cold for quite a long time.  In a bowl, combine olive oil and yuzu or lime juice and whisk briskly.  Remove the salt plates(s) from the freezer and arrange an artful bed of micro greens sprinkled with fresh herbs, such as rosemary, thyme, lavender, sage, or chopped cilantro.

Because the scallops are very rich, I use about 2 scallops per person.  Slice thinly with the sharpest knife you have, and plate on the chilled Himalayan Salt Block or Plate, on top of the micro greens and herbs.  Garnish with HimalaSalt to taste, sprinkle with HimalaSalt Organic Pink Peppercorns, drizzle with olive oil-yuzu emulsion, and top with fresh citrus segment.