Start by taking the scallops out of their shells and keep only the white meat. Cut the blood sausage into slices about half the thickness of the scallops. Place the teppanyaki plate on the (round) Shichirin and allow it to heat up well. Briefly fry both the blood sausage and the scallops on both sides (the blood sausage may take a little longer, it should be fully cooked). Cut the scallops in half, so that you can see the contrast between the glassy inside and the fried outside. Serve with the slices of blood sausage and finish with fleur de sel, a few drops of hazelnut oil and a few drops of lemon juice.