Clean and wash the scallops, season with salt and pepper, rub with olive oil. Heat the pan and sauté the scallops, brown on both sides and place in a hot oven at 170°C for two minutes. Remove and squeeze the lemon over the scallops.
Heat the pan, sauté off the shallots and fennel without colouring,
Add the star anise, cloves, white peppercorns and cook for 2 to 3 minutes. Add the wine, pernod and martini and bring to the boil. Reduce by half, add the squid ink. Cook gently for ten minutes, add the fish stock. Bring to the boil and simmer until reduced by half. Taste and season. Add the cream and bring back to boil and reduce again by half. Correct the seasoning and pass through a fine sieve and serve.
Method: Sugar snap pears
Wash the sugar snap peas, remove the string from both sides.
Blend sugar snap peas for 2 minutes in blender. Dice the shallot very finely and sauté on a heated pan without colouring for 2 to 3 minutes. Remove and allow to cool.
Wash and finely chop chives. Add the chives, shallot and peas together and mix well. Season to taste. Place into an 8 cm ring to shape.
To serve: Paint the plates. Pipe 5 dots of leek puree on the plate and garnish with the salmon eggs, seaweed, tomato skin, and chervil.
Place the peas into the centre of the plate and remove the ring. Sauce the plate with the squid ink, Place the scallop on top of the sugar snap peas, place the Oscietre caviar on the scallop, add the gold leaf . Sprinkle the side of the plate with lime leaf and coral powders.