METHOD
Pan fry scallops for 1/2 min on each side adding generous amount of butter (add thyme and garlic to the frying pan for additional aroma).
Sauce (for around 10 portions):
Fry 3 finely chopped shallots with butter until golden (for about 5/7 min),
add 180ml of dry white wine and reduce until the liquid is almost gone.
Add 400ml of double cream and stir in a bunch of flat leaf parsley.
Add salt and pepper.
Stir for a minute and place all the content in blender, mix on high speed until sauce is smooth.
Add sauce to the plate, place 3 scallops in the middle and top it up with caviar.
