Preparation:
Scallops: cut from their shells and cleaned and roes set aside separately
To make the vinaigrette: whisk together all the ingredients.
To cook the scallops: season the scallops with salt and pepper. Heat the olive oil in a frying pan until it starts to smoke. Add the scallops, cook on both sides until medium rare and arrange in a circle on six heated serving plates.
To make the ragout: heat 3 tablespoons of the vinaigrette in a small saucepan with the scallop roes and leek and cook until the roes stiffen. Spoon the ragout in the center of each plate.
To serve: spoon some caviar between each scallop and place a sprig of chervil on each scallop.
Spoon the remaining warm vinaigrette around the scallops and serve at once. |
