1. Clean the scallops; remove the coral and use only the white nuggets. Season them with salt and pepper and flour lightly.
2. Beat the egg with the cold water. Dip the scallops into the egg mixture, and coat them with the thin strips of brick or phyllo pastry, pressing the coating firmly onto the scallops.
3. Heat peanut oil for frying to 170° C (340° F); place one scallop at a time into the oil and cook for two minutes.
4. Remove from the oil and place into a 220° C (440° F) oven for 5 minutes to finish the cooking.

Preparing the ratatouille

1. Sauté the zucchini, eggplant, peppers and onion in the olive oil; add the garlic, tomato, herbs, salt and pepper. Cook over high heat for 10 minutes.

Presentation

1. Place some of the ratatouille onto four plates, place some of the sauce alongside it and arrange the scallops on top of the ratatouille.
2. Sprinkle with lobster coral. Serve immediately.