Scallops Roasted With Caviar

Remove the shells from the scallops, keeping only the nuts and coral. Wash and dry the hollow valve of the shells; set them aside. Turn on the oven to (240°C).

Cover the baking sheet with coarse salt and place the shells on it. Put the nuts and the coral pricked with three pins back into the shells, add salt and pepper. Divide the chopped shallots among the shells, sprinkle with a teaspoon of vermouth and add a slice of butter to each one.

Cover with a sheet of parchment paper. Place in the oven and cook for 7 minutes. When the shells are cooked, collect their juice in a saucepan. Add the rest of the butter, cut into pieces, while whisking to emulsify the sauce. Finish with a dash of lemon juice.

Place three shells per plate lined with coarse salt. Pour the sauce at the bottom of the shells and add a small spoonful of caviar on the nuts. Decorate with a few dill sprigs. Serve quickly. Our advice : Open the scallops by placing the hollow side in your hand on a cloth. Push the tip of the knife towards the hinge and slide it along the the flat valve.