Scallops teppanyakiPrint recipe
- Use 2-3 scallops per person
- Grapenut Oil
- White chocolate
Remove the top shell of the scallops and using a small knife, remove the skirting as well as the knuckle keeping them attached to the one side of the shell. Make 3 cuts into the surface of the scallops, without going all the way through. Rub a little oil on the surface of the scallop and place upside-down on the preheated teppanyaki plate.
Cook for 2 to 3 minutes. Turn the scallop over and allow to sit on the shell over the plate for an additional 2 minutes.
Remove from the grill. Grate some white chocolate on top and finish with a spoon of caviar.