In a large bowl, mix the flour and salt. Slowly add boiling water, stirring until it forms a dough. Knead for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

Roll and Cook

Divide the dough into 4 pieces. Roll each piece into a thin circle. Brush with oil, sprinkle with scallions, and roll tightly. Coil the dough into a round shape, then flatten it gently. Fry in hot oil until golden brown on both sides. Drain on paper towels and cut into wedges.

Prepare the Sauces

Make Yuzu Black Bean Sauce

In a small bowl, mix black bean paste, yuzu juice, minced garlic, soy sauce, and sugar. Set aside.

Make Szechuan Chili Oil

In a small saucepan, heat vegetable oil over medium heat. Add chili flakes and Sichuan peppercorns, cooking until fragrant (about 2-3 minutes). Remove from heat and let cool.

Cook the Scallops

Sear the Scallops

Season the scallops with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Sear the scallops for about 2-3 minutes on each side until golden brown and just cooked through.

Plate and Serve

Assemble the Dish

On a plate, arrange the scallion pancake wedges, top with seared scallops, drizzle with yuzu black bean sauce, and finish with Szechuan chili oil. Serve immediately.