Combine flour, instant yeast and salt into a bowl and mix until combined.

Add in water and mix. Once dough is shaggy, pour it out onto a working surface and give it a good knead.

Let the dough rest in the fridge and return to your dough every half hour (for 2 hours) to pull your dough. Thereafter, rest your dough in the fridge for 24h.

Quarter your scallops and any other seafood you wish to have them ready for the oven.

In a food processor, add your softened butter, sambal belacan and lime and mix to make your compound sambal butter.

Heat up your Ooni Oven to 450C.

When ready to assemble, flour your work surface and divide your dough into 8 equal portions. Roll one out till approximately ½ inch thick. Place butter and seafood in the middle of the dough, leaving 1 ½ inch crust uncovered.

Place the dough into the oven and watch your flatbread cook - it should take approximately 90 seconds to 2 minutes in this heat. Halfway through, use the pizza spatula to rotate the flatbread such that the front now faces the back of the oven where the heat is.

When done, pull your flatbread out and top with some extra virgin olive oil and sea salt, along with some chopped chives.