Scallops with soy reduction and caviar del tíbet

Scallops with soy reduction and caviar del tíbet


- 5 clean scallops
- Tin of Caviar del Tíbet, 50 gr (1 pc.)
- 2 tbsp. Light soy sauce
- 1 tsp. Lime juice


Ingredients for the lime lactonnaise:

- 50 ml Milk
- 100 ml Sunflower oil
- Lime zest to taste
- 1 tsp. Lime juice

Ingredients for the wakame salad:

- 10 g fresh or dried wakame seaweed
- 1 tsp. Rice vinegar
- 2 tsp. Soy sauce
- A few drops of lemon juice
- 1 tsp. Sesame seeds


 1. Prepare the lime lactonnaise. Add the milk and the rest of the ingredients to a blender. Blend, then add the lactonnaise to a piping bag and keep in the fridge.

 2. If dried, hydrate the seaweed in warm water until it recovers its texture. Rinse, drain and let dry.

3. Cut the seaweed into thin strips and add the rest of the ingredients. Mix and set aside in the fridge.

 4. Cook the scallops in a pan until golden brown, then remove from heat. Add the soy and lime juice and let it reduce until it becomes a syrup. Brush the scallops with that syrup.

 5. Plate up.