Scallops with dried seaweed tea, chives and Iranian caviar

Clean the scallops, remove the coral and season them with a little extra virgin olive oil. Then put them in a vacuum pack. Bring the water to the boil. Place the dried seaweeds in a tea infuser and cover them with the boiling water. Let the seaweeds steep for 8 minutes. Cook the scallops in a Roner at 65°C for 3 minutes.

Place the scallop in the centre of the plate, cover it with a few crystals of Maldon salt, the finely chopped chives and some lime zest.
When in the dining room, pour the seaweed “tea” in front of the guest.