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Scallops with Bottarga and Salmon Eggs

Scallops with Bottarga and Salmon Eggs


Ingredients (4 Servings)


  • 4 scallops
  • 1/2 Lime (zest)
  • 1 Cup Fish Broth
  • 2 Eggs
  • 2 Tablespoon Bottarga
  • 4 Teaspoon Salmon Eggs
  • 2 Tablespoon Sherry
  • Butter as Needed
  • Pepper As Needed
  • 2 lb Coarse Salt



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.


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