Torched Scallop Carpaccio

• 6 Fresh scallops
• 1 Rock salt
• 1 pinch White pepper
• 1 tbsp Extra virgin olive oil
• 1 dash (to taste) Wasabi
• 1 tsp Soy sauce

1. Slice the scallops into 3-4 slices.
2. Sprinkle with salt and white pepper.
3. Lightly torch half of the scallops with a blowtorch.
4. Leave the rest of the scallops raw.
5. Combine the sauce ingredients in a small bowl and mix them together until the sauce thickens.
6. Scatter the scallops onto a well-chilled plate and top with the sauce.
7. Serve with your choice of vegetables.

fresh scallops, salt, white pepper, olive oil, wasabi, soy sauce

Taken from cookpad.com/us/recipes/151966-torched-scallop-carpaccio (may not work)