Scallops | blood sausage

4 persons | Shichirin, Pork, Fish and shellfish | Fish, Meat | Appetizer

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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