Recipe for Caviar, seared scallops, watercress emulsion.

For the watercress: Bring a large pot of salted boiling water to a boil. Trim the watercress and rinse it thoroughly. Keep a few nice leaves for decoration. Blanch the watercress leaves for 2 minutes in the boiling water, then quickly cool them under cold water. Heat the liquid cream. Blend the watercress leaves in a blender and add the hot cream, then season with salt and pepper.

For the scallops: In a hot pan with the butter, brown the scallops for about 1 minute on each side, basting them with foaming butter. Season with salt and pepper.

For serving: Using an immersion blender, froth the watercress cream and then distribute it into shallow bowls. Place 3 scallops in each bowl with a little caviar on top.

To finish, decorate with a few fresh watercress leaves and a few drops of olive oil, then enjoy immediately. Chef's tip: in season, make the same recipe with an asparagus emulsion and add a few sautéed asparagus tips.