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.

4- Prepare your marinière "set"
Heat half of the cooking (reduce the other by 1/3 then put it in the fridge)
Bring to a good boil add the agar-agar then bring back to a boil for 1 minute then pour half of it into small tartlet molds (Flexipan or others) 4cm in diameter and 2cm in height (approximately) and distribute in each your chopped scallops and complete with the rest of the cooking, let cool then