Raw Saint-Jacques with caviar, sumac and oyster leaves

Open the scallop by slipping the knife under the shell and twisting it inside.

Remove the beard and the tip.

Keep the foot and put it in the olive oil.

Use the Saint-Jacques without the coral; the coral is where the metals filter through, so it is not used, although its presence is a sign of quality.

Cut each Saint-Jacques into four big pieces.

Serve them raw; at this quality there is no need to do much to them.

Season the soy with salt and pepper.

Add the caviar. The grains should not be crushed.

Finish with sumac, oyster leaves, red sea salt and a carnation flower, and the pepper mixture of grains of paradise and wild Madagascar pepper.