commercial teppanyaki table | Marinate grilled squid or large scallops

Marinate grilled squid or large scallops with parsley and garlic

MARINADE (best prepared a day in advance)

-2 bundles of parsley, chopped
-6 cloves garlic, peeled and chopped
-1/2 to 1 teaspoon dried chilli flakes (depending on the spiciness required)
-lime juice
- season with salt and pepper
- cover with virgin olive oil

Combine all ingredients, place in a jar and cover completely with olive oil. Cover tightly and leave overnight in the fridge for best taste.

Squid
- remove 6 clean squid, head, tentacles and skin
or
- 4-6 large scallops per person (depending on size)

Cut the body in half with a sharp knife and use a paper towel to remove any residue from the inside. Cut half of the body into small pieces (diagonal) and scratch slightly on the outside. Place it on a flat plate and cover well with a few tablespoons of spoon
The marinade.

Slice the French bread. With this very fast cooking dish, it's important to get everything you need ready before you start cooking the fish.

Preheat commercial teppanyaki table to 3 (extinguish orange) and set the temperature to 7.

Toss the squid slices for about 1 to 2 minutes, or until light brown, and serve with some fresh and delicious French bread and our small plates.

Chimmichurri (room temperature) on the side. Scallops take longer to cook.

Close the Cookeryaki industrial teppanyaki table.

If you want to change the taste, you can make a white wine sauce.

Set the teppanyaki for table temperature to 2 and place the squid slices on the outer edge of the heated area. Glaze slowly with -1 cup white wine and add a few slices of cold butter. Mix until the butter is mixed. Serve immediately or help yourself.

Close the Cookeryaki indoor teppanyaki with table.

Serve with a spring salad mix of orange and roasted pumpkin seed slices.