Flavors of LyonPreparation time: 20 minutes
Cooking time: 3 minutes

The success of this dish depends on careful cooking times. The difficulty level is moderate, but it requires attention. As for the Aquitaine caviar, it brings a unique flavor to the dish, in which the natural brininess of the product is not only respected, but highlighted.

1. Open the oysters and shuck them, taking care to reserve their liquor.
2. Cut the scallops in half and place them on a piece of paper towel.
3. Whip the cream; chop the chervil, reserving 4 nice sprigs for garnish; fold the cream and chervil together and season to taste.
4. Whisk pieces of butter into the oyster liquor to create a nice emulsion.

Cooking and presentation

1. Sear the scallops in a skillet; poach the oysters in the stock.
2. Arrange the oysters and scallops in deep dishes, alternating oysters and scallops.
3. Pour the emulsified oyster liquor and butter over top.
4. Place a dollop of chervil cream in the center of the plate.
5. Divide the caviar and chervil sprigs over the cream. Serve immediately.

A racy white Burgundy with body, a Corton-Charlemagne grand cru. I recommend Domaine Bonneau du Martray, and if, like us, you happen to have a 1990 vintage, treat yourself!