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Ingredients

• 8 large sea scallops, trimmed and sliced horizontally into thirds
• 1 tablespoon [15 mL] clarified butter
• 2 tablespoons [30 mL] white wine
• 1 teaspoon [5 mL] fresh lemon juice
• 2 garlic cloves, minced very fine
• Salt and white pepper to taste
• 1 tablespoon [15 mL] unsalted butter
• 3 shallots, minced
• 2 garlic cloves, minced
• ½ cup [120 mL] dry white wine
• 1 cup [240 mL] chicken stock
• 1½ cups [360 mL] cream
• Bouquet garni of 1 sprig of lemon thyme and 2 sprigs of parsley
• ½ teaspoon [3 mL] lemon zest, grated
• 1 teaspoon [5 mL] fresh lemon juice
• 4 fresh mussels, chopped fine
• Salt and white pepper to taste
• 1 ounce [30 g] Sevruga caviar or Beluga or Osetra, if not cost prohibitive
• Lemon zest curls for garnish

Description

Chow