Instructions

1. Prep the scallops

Slice scallops into thin rounds.

Arrange neatly on a chilled plate.

2. Make citrus oil

Mix olive oil with lemon zest, orange zest, and a few drops of lemon juice.

3. Season lightly

Brush scallops with citrus oil.

Add a tiny pinch of salt and white pepper.

4. Add the caviar

Place small, elegant quenelles of Oscietra on top of the scallops.

5. Finish

Sprinkle chives or micro herbs.

Optional: a few drops more citrus oil for gloss.