Prep. time: Under 15 minutes

1. Slice the scallops very thinly; 
2. chop the spring onions very finely; marinate with the fleur de sel and olive oil. 

Presentation

1. place the sliced scallops in a wreath on a plate that has been seasoned with salt and pepper and brushed with olive oil and a little lemon juice; 
2. sprinkle the spring onions over the scallops;
3. add a drizzle of olive oil, lemon juice, salt and pepper; 
4. garnish with caviar; decorate with a few sprigs of chervil. 

A Loire Valley wine Savennières-Coulée-de-Serrant Maison Jolie