Recipe: Scallop Petals with Aquitaine Caviar

1 Prepare your pancakes
In a bowl pour the flour, make a well in the center (fountain) then pour the eggs beaten as an omelet the salt the milk the baking powder, a hint of lemon juice, and the seaweed cut into tiny squares and finish with a small spoon of olive oil stir well to make a pancake batter a little thick, place a cloth on top and let rest covered for 20 minutes.

2 Meanwhile prepare the marinière
Cut the scallops in half lengthwise and on a plate spread 6 ½ salt and pepper
a small drizzle of olive oil and lemon juice cover with plastic wrap and put them in the fridge.
For the other 6 cut them into small squares with the coral (if there is any).
In a saucepan put a hint of butter melt your sliced shallot for 2 minutes, add parsley cream and Chablis salt and pepper and bring to a good boil then remove from heat, plunge your small scallop squares into it stop the heat and let it sit covered for 5 minutes then drain on a strainer while keeping the juice of course.

3 Cook your pancakes
In small blini pans (non-stick) pour a drop of oil then when it is hot pour your batter to make thick pancakes about 1/2 cm when you see bubbles forming flip them and cook for another minute then remove them onto absorbent paper.