Appreciate the advice. I "cured" it on the gas grill to 500 degrees and then let it slowly cool. For dinner I put it in the oven and brought it up to 500 degrees. Scallops went on about 3 minutes on each side sizzling nicely. Served over some risotto.

Assessment: Fun, the salt clearly added some flavor but not overly so. I did them in two batches and the second batch got better color with a bit of the leave behind goop. I think the strength of this may be summer on the grill and then cooking small meat/seafood appetizers table side.



[Linked Image]

If something on the internet makes you angry the odds are you're being manipulated