Recipe for Prawns and Scallops with Champagne Sauce, Lemon Caviar, and Caviar

Finely chop the shallots and sauté them in 50 g of butter.

Deglaze with white wine and let reduce almost to dryness. Add the fish stock and let reduce by half. Add the fresh cream and the champagne and continue cooking for about 5 minutes to slightly thicken the sauce. Taste to adjust the seasoning. Keep the sauce warm.

In a pan, melt the remaining 30 grams of butter. When the butter turns a hazelnut color, brown the shrimp on both sides. Add the nuts and brown them for 1 minute on each side to mark them during cooking. Season with salt and pepper.

To finish, place a bit of sauce at the bottom of a plate and a little five-pepper mixture. Top with the sauce, a prawn, and a scallop. Add a young salad leaf, a bit of dill, and a small edible flower. Place the finger lime caviar on the salad leaf. Add a bit of caviar on the scallop and serve hot.