Sea Scallops and Salmon Caviar
Simplicity itself, this appetizer rests its reputation upon the freshness of the sea scallops. Chef Labbe recommends sea scallops harvested by hand by divers off the coast of Maine.
- Sea Scallops - 12
- Freshly ground sea salt
- Salmon Roe - 1-1/2 tablespoons
- Caviar - 1-1/2 tablespoons
- Freshly ground white pepper
- French bread - 8 thin pieces, buttered and grilled
Open the scallop shells and remove the scallops, cleaning the scallops and the shells in the process. Save the best four shells. Slice the scallops horizontally in half or into thirds, depending upon size, and arrange the pieces in a clean shell. Sprinkle with sea salt and pepper. Add a tiny spoonful of salmon roe and a tiny spoonful of caviar to each shell. Place three shells on each chilled serving plate and garnish with hot French bread. Chef Labbé recommends serving this dish with ice cold vodka.