Saffron-Pink Peppercorn Salt is an aromatic blend of natural sea salt seasoned with a combination of ground pink peppercorns and genuine saffron.

Storage & handling

Store in a dry, cool place.

Ingredients

Salt, pink peppercorns, turmeric, saffron powder.

Recipe:

Seared Scallops with Saffron Pink Peppercorn Sea Salt

Ingredients

For the scallops

• 6 large sea scallops
• 1 tablespoon 1890 UP Extra Virgin Olive Oil
• 1 tablespoon butter
• 1–1½ teaspoons 1890 Saffron Pink Peppercorn Sea Salt, divided
• Fresh parsley, finely chopped
• Lemon wedges, for serving

For the basmati rice

• 1 cup white basmati rice
• 1½ cups water or chicken broth
• 1 tablespoon butter or olive oil
• Pinch of salt

Directions

1. Prepare the rice: Rinse the basmati rice under cool water until the water runs mostly clear. Combine rice, water or broth, butter, and a small pinch of salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the scallops: Pat the scallops very dry with paper towels. Lightly season both sides with Saffron Pink Peppercorn Sea Salt.
3. Sear: Heat olive oil in a heavy skillet over medium-high heat until hot. Add scallops without crowding the pan. Sear undisturbed for about 2–3 minutes, until a deep golden crust forms.
4. Flip the scallops and add the butter. Cook for another 1–2 minutes, spooning the melted butter over the scallops. Remove as soon as they are opaque and tender in the center.
5. Plate: Spoon the fluffy white basmati rice onto each plate and arrange three scallops on top. Drizzle with a little of the buttery pan juices.
6. Finish: Add a very light sprinkle of Saffron Pink Peppercorn Sea Salt over the scallops. Garnish with finely chopped parsley and serve with a fresh lemon wedge.