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Smoked scallop

4 persons | Fish and shellfish | Fish | Appetizer


Start by soaking the smoking board in water (or water and wine 50/50) for one hour. Light the BBQ, going for indirect heat with a temperature of 220°C.

Put a cast iron pan with spinach on the fire and let it shrink. Spoon the spinach into a colander and drain.

Then place the shrunken spinach, scallops and roma tomatoes on the smoking board. Grill all ingredients for 8 minutes at 220°C and then finish grilling the scallops very briefly.

Finally, squeeze the lemon over the scallops and sprinkle with Japanese Smoked Salt and Japanese Szechuan Pepper. 

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  • 12 scallops       
  • 400 grams of spinach                         
  • roma tomatoes
  • half a lemon
  • YAKINIKU Japanese Szechuan Pepper
  • YAKINIKU Japanese Smoked Salt


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