Scallops | samphire
2 persons | Shichirin, Fish and shellfish | Fish | Appetizer
Preparation
Light the charcoal and Binchotan and make sure the Shichirin is well hot. Fully open the sliders of the Shichirin.
Mix the samphire with the oil in a bowl. Then add pepper. Put the samphire in the sieve and wok over the hot Binchotan for about 2-3 minutes. Then set aside
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.
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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Ingredients
- 6 scallops
- 75 g glasswort
- 1 lemon
- 30 g hazelnuts
- neutral oil
- pepper
- Eldurapi fish herbs
Requirements
- rectangular shichirin
- sieve
- yakitori bars
- skewers
- grater
