• Scallop;
o Roast in pan in olive oil, salt and pepper until golden then rest and cut in 3
• Shellfish reduction;
o Roast shells until golden and add brandy and wine to deglaze. Then add tomatoes and collapse in oven
o Then place in pot with chicken stock
o Sweat vegetables until sweet and add to pot cover with water and cook for 3hrs
o Then pass and reduce until thick. Add olive oil and white wine vinegar and white basic vinegar to taste to make shellfish vinaigrette
• Crab and salmon mousse;
o Blitz brown crab until smooth and blend salmon, then add egg and add cream until smooth, adjust seasoning and can add lemon zest or lemon juice also
o Place in small bowl and cook in 90c oven until set
• To assemble add sea vegetables in bowl place mousse on top, diced scallop and drizzle with sauce. And finish with caviar .