1. In a coffee mill or mortar, reduce the Sichuan pepper to a coarse powder.

2. In a large saucepan, transfer the ground pepper with half of the grape juice. Bring to a boil, stirring (be careful, the juice will rise). Add the rest of the juice. Bring to a boil and remove from heat.

3. Remove the grapes from the stem.

4. In a saucepan, melt 40 g (1.4 oz) of butter, add the grapes and cook for 10 minutes over low heat. Remove from heat, add the grappa, stirring. Return to low heat and let evaporate for 2 minutes. Add the remaining cold butter in small pieces and whip to incorporate.

5. Rinse the scallops in cold water. Drain on paper towels.

6. In a skillet, heat the oil and sear the scallops for 2 minutes per side. Season with salt and pepper generously.

7. Coat the plates with grape juice sauce. Add the scallops and grapes with grappa. Serve with brioche toast.