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

The sauce: Finely chop the shallots and sauté them in 50 g of butter. Deglaze with white wine and let it reduce almost to dry. Add the fish stock and let it reduce by half. Add the heavy cream and champagne and continue cooking for about 5 minutes until the sauce thickens slightly.

Taste to adjust the seasoning. Keep the sauce warm.

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

To finish, Plating: Place a little sauce in the bottom of a plate and a bit of a five-spice mixture. On top, add the sauce, a shrimp, and a scallop. Add a leaf of young salad greens, a bit of dill, and a small edible flower. Add the lemon caviar seeds to the leaf of lettuce (a cook's tip). Add a little caviar on the scallop and serve warm.