This spice mix is great sprinkled on scallops, fish, chicken, or pasta.

LEMON PEPPER

Ingredients
* ¼ cup black peppercorns
*dried lemon peels peels from approximately 4 lemons
* 2 teaspoons Pink Himalayan salt or Kosher salt
scant 1/8 teaspoon garlic powder

Preparation
1. With a good straight peeler, peel the lemons, leaving as much of the bitter white pith on the lemon as possible. Slice the peels lengthwise into thin strips. (This will help with the dehydration.)
2. Lay the peels on a food dehydrator tray, set the dehydrator to 135 degrees, and dehydrate for 1 hour or until the lemon peels are dried and brittle.

3. Add the dehydrated peels, peppercorns, salt, and garlic powder to a blender or a spice blender like a Magic Bullet. Blend to your preferred consistency.
4. Store in an airtight container in a spice drawer or add to a freezer for extended storage.

Adapted from: https://www.servedfromscratch.com/homemade-lemon-pepper-seasoning/