The combination of caviar with scallops, a shellfish with a full-bodied texture and a delicate and elegant taste, is delicious and rich in flavor.
They can be served in the form of a carpaccio, marinated, served with a citrus fruit sauce and finally combined with a conspicuous quantity of caviar.
As an alternative, they can be browned in a non-stick pan, with a drop of oil, leaving the center soft and juicy.
The addition of caviar, in the latter case, will emphasize the flavor of the shellfish, a refined dish to be enriched, as desired, with earthy notes, given by the presence, for example, with cauliflower, asparagus or Jerusalem artichokes.
