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Scallops | blood sausage
4 persons | Shichirin, Pork, Fish and shellfish | Fish, Meat | Appetizer
Prep time
15 MIN
15 MIN
Cook time
30 MIN
30 MIN
Total time
45 MIN
45 MIN
Prep time
- Light a medium amount of Binchotan, fully open the sliders of the Shichirin. Place the Teppanyaki plate on the Shichirin, allow to heat up well.
Preparation
- Start by removing the scallops from the shell, keeping only the white meat.
- Cut the black pudding into slices about half the thickness of the scallops.
- Fry both the black pudding and the scallops briefly on both sides (the black pudding a little longer if necessary, it should be fully cooked).
- Halve the scallops so you can see the contrast between the glassy inside and the grilled outside.
- Serve with the black pudding slices and finish with fleur de sel, a few drops of hazelnut oil and a few drops of lemon juice.
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Ingredients
- 4 scallops
- 1 blood sausage
- hazelnut oil
- lemon juice
- Fleur de Sel