Season the scallops with salt and pepper and rub them in with lemon juice and olive oil. Leave them for a while
In a pan, beat the egg yolks with the champagne
Hang the pan in a bigger pan with a bottom of boiling water and beat with a whisk or hand mixer to a foamy, creamy sauce.
Add the butter in cubes and beat them in the sabayon
Stir in the tarragon and 2 teaspoons of lemon zest and season with salt and pepper.
Meanwhile, let a grill pan become hot. Place the scallops in the grill pan and roast them nicely brown and just tender for 3-4 minutes, turning them halfway
Heat the crayfish briefly in the grill pan
Place the salicornia in a sieve, pour boiling water over it and let the greenery drain well.
Place the scallops and crayfish on a hot plate, and add the champagne sabayon. Garnish with a dash of salicornia on it. Serve immediately.
4-8 scallops in the shell
salt, freshly ground pepper
juice and grate of half a lemon
2 tablespoons olive oil
3 egg yolks
125 milliliters of champagne
40 grams of butter
½ tablespoon fresh tarragon, finely chopped
12-18 crayfish tails
50 grams of salicornia