Preheat the oven to 450ºF. Place the scallions and shallot on a baking sheet and coat with 2 teaspoons neutral oil. Use your hands to ensure they are evenly coated. Add a pinch of salt. Transfer to the oven for 8 to 10 minutes until charred in spots, flipping once midway through.

Transfer the scallions and shallot to a food processor and pulse until smooth. Add 1 tablespoon lime juice, 2 teaspoons sesame oil, 1 teaspoon honey, 1 teaspoon shichimi togarashi, and 2 tablespoons neutral oil. Continue pulsing until smooth. Add 1 to 2 tablespoons water to loosen up the vinaigrette. Taste and add salt.

Turn on the broiler. Arrange the shishito peppers on the same baking sheet used for the scallions and shallot. Coat with 2 teaspoons neutral oil. Roast under the broiler for 5 to 8 minutes, flipping periodically as they begin to blister and pop. Remove from the oven and immediately season with a pinch of flaky sea salt.

Transfer the shishito peppers to a serving bowl and spoon the vinaigrette on top. Finish with crispy shallots and sliced scallions. Enjoy!