Smoked scallop

4 persons | Fish and shellfish | Fish | Appetizer

Preparation

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.