Scallops | samphire

2 persons | Shichirin, Fish and shellfish | Fish | Appetizer

Prep time

• Light a medium amount of Binchotan, fully open the sliders of the Shichirin and allow it to reach a good temperature. Place the Yakitori bars on the Shichirin. 

Preparation

• Mix the samphire with the oil in a bowl. Season to taste with pepper. Put the samphire in the sieve and wok over the hot Binchotan for about 2-3 minutes. Then set aside for a while.
   
• Place the yakitori bars on the Shichirin. Skewer the scallops with two very thin skewers and season with the fish seasoning. Place the skewers on the Yakitori bars. Grill for 1 minute per side.
   
• Finely chop the hazelnuts and set aside. 
   
• Divide the samphire between a bowl or plate. Place the scallops on the samphire, season a little more with pepper and then divide the hazelnuts over the plate. 
   
• Finish with some lemon zest. 
  
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