Scallops Nobu Style

This is a classic Nobu recipe. Incredibly easy but tasty.

1 scallop and coquille per person
best butter
parmesan
best soy
garlic--pureed
lemon
maldon sea salt

1. put scallop in its shell
   
2. grate garlic very finely and rub on top of scallop
3. add a couple thumbnails of butter depending on size of scallop
4. sprinkle soy sauce on top, but just a bit
   
5. sprinkle at least a tsp of parmesan
   
6. put under the grill (at 200 degrees) for no more than 3-4 minutes--again depending on size
   
7. to serve, put a mound of rock salt on a platter and set shells on top (looks nice & they don't wobble!)
8. place lemon wedges on side, give a quick squeeze for each right before they go in the mouth