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Scallops | blood sausage

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

Prep time
15 MIN
Cook time
30 MIN
Total time
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.


  • 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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  • 4 scallops
  • 1 blood sausage
  • hazelnut oil 
  • lemon juice
  • Fleur de Sel


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