Flor de Sal is traditionally a 'finishing salt" – applied just prior to the food being placed on the table for eating. Below, we've collected some great recipes for your enjoyment.

Prawns and Scallops with Fleur de Sel
Coquilles St Jacques et Bouquets à la Fleur de Sel

12 Prawns 12 Sea Scallops
4 Tbsp Extra Virgin Olive Oil
1.5 Tbsp Freshly Ground Black Pepper
1.5 Teaspoon Flor de Sal

Shell the prawns and devein them. Brush the prawns and the scallops with 1.5 Tbsp olive oil. Sprinkle the pepper in a non-stick pan and place over low heat. Let the pepper heat gently and then pour the remaining 2.5 Tbsp of oil. Add the shrimp and scallops and cook over high heat for 40 seconds on each side. Sprinkle with Flor de Sal. Set on four separate plates and add a portion of the remaining juices from the pan. Serve at once.

Roasted Asparagus Spears with Flor de Sal
1 Lb Asparagus Spears
1 Tbsp Olive Oil
Flor de Sal

Preheat broiler. Line large baking sheet with foil. Lay asparagus spears with oil on prepared baking sheet. Spread asparagus in single layer. Broil until asparagus softens, turning once with spatula, about 2 minutes. Transfer to plate. Sprinkle with Flor de Sal, then serve.

California Omelet with Flor de Sal
3 Eggs
¼ Teaspoon Flor de Sal
½ Cup Sliced Avocado
¼ Cup Chopped Black Olives
¼ Cup of Diced Tomatoes
¼ Cup Shredded Mozarella Cheese
1 Tbsp Sour Cream

Start ten-inch skillet on low heat, with a small amount of olive oil. Crack open the three eggs and beat them in a bowl. Add eggs to skillet once it warms. Let sit until bottom of eggs begin to solidify. Checking periodically to ensure that the eggs are not browning. Raise sides of eggs to allow remaining liquid run to the skillet surface. Add Tomatoes, Avocado and Black Olives, and Mozarella cheese. Once cheese begins to melt, fold omelet over onto itself. Remove omelet from skillet onto plate, top with sour cream and Flor de Sal. Serve at once.