1) Shell 2 eggs in a bowl and add a drizzle of of warm fish broth, 2 tablespoons of sherry and 2 tablespoons of grated mullet bottarga, mixing with a whisk. Clean 8 scallops.
2) Pour 1 kg of coarse salt on a plate and place 4 scallop shells on the balance: in this way they will remain very straight. Distribute the prepared egg mixture in the shells, cover with aluminum foil and cook in the preheated oven at 400 F for 10-12 minutes. Turn off the oven and open the door slightly, so that the shells with the flan remain hot.
3) Heat a non-stick pan with a nut of butter and cook a lively flame with the scallops corals for 2-3 minutes. Add Salt and pepper. Distribute the mussels in the 4 shells with the prepared flan.
4) Complete the flan scallops with a few slices of bottarga, grated zest of 1/2 green lemon or untreated lime and 4 teaspoons of salmon eggs.
