Chef Nobuyuki Matsuhisa
Yield: 4
Fresh scampi, 10-1/2 ounces each 4
Sea salt as needed
Freshly ground black pepper as needed
Lemon juice 1/4 cup
Soy sauce 2 tablespoons
Garlic, finely grated 1/2 teaspoon
Chile-garlic sauce, passed through sieve 1/4 teaspoon
Grapeseed oil 5 tablespoons
Young celery leaves as needed
Split scampi in half and sprinkle with salt and pepper. Grill shell-side down over high heat 2 to 3 minutes until flesh turns opaque. Finish in preheated 475F oven, about 3 to 4 minutes.
Whisk together lemon juice, soy sauce, garlic, chile-garlic sauce and grapeseed oil. Place celery on plate, arrange scampi on top and drizzle with sauce.