Shichimi Togarashi crusted scallops

Make 3 portions as a starter.

Ingredients:

3 hand-dived scallops (XL)

10 gr butter

2 medium potatoes

50gr enoki mushroom (chopped into 1 inch )

For the crust:

90 gr breadcrumbs

40gr melted butter

1 clove garlic, grated

1/2 lemon zest

1.5tbsp Shichimi Togarashi

Combine all the ingredients for the crust in a bowl using a spatula. Season to taste and spread between two sheets of greaseproof paper, aim to obtain 4 mm thickness. Set aside in the fridge.

Peel and cut the potatoes into 2cm cubes and cook in salted water for 10/12 minutes on medium heat until they cooked. Strain from the water and set aside.

Open and clean the scallops, keeping the bottom part of the shells for plating. If using smaller size scallops, double up the meat for each shell.

Place a saute pan on high heat, add olive oil and panfry the scallops and rows on both sides, season with salt and black pepper, reduce the heat and add a little butter. Roll them a minute or so in the pan and set aside. Using the same pan, sautee the enoki mushrooms with butter and salt/pepper.

Place the potato at the shell's base, add the scallops (cut in half lengthwise if large) along with the row and the enoki mushroom. Cut the crust mix to fit the shell, peel off the paper and place it over it. Grill in the oven at 200C* for 3/5 minutes until golden.

You can sprinkle a little be more Shichimi Togarashi before serving.

Enjoy!