Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    shallots -- peeled, chopped
                        finely and blanched
  50      milliliters   vinegar or red wine
                        vinegar
 100      milliliter    virgin olive oil
  50      milliliters   walnut oil
   1      teaspoon      strong Dijon mustard
                        salt and freshly ground
                        pepper
                        ***scallops***
  36                    coffin bay scallops
                        salt and freshly ground
                        pepper
   1      tablespoon    olive oil
                        ragout
                        reserved scallop roes
     1/2  cup           julienne leek -- blanched
                        ***to serve***
   6      teaspoons     ossetra caviar
   1      sprig         chervil

Preparation:

Scallops: cut from their shells and cleaned and roes set aside separately To make the vinaigrette: whisk together all the ingredients. To cook the scallops: season the scallops with salt and pepper. Heat the olive oil in a frying pan until it starts to smoke. Add the scallops, cook on both sides until medium rare and arrange in a circle on six heated serving plates. To make the ragout: heat 3 tablespoons of the vinaigrette in a small saucepan with the scallop roes and leek and cook until the roes stiffen. Spoon the ragout in the center of each plate. To serve: spoon some caviar between each scallop and place a sprig of chervil on each scallop. Spoon the remaining warm vinaigrette around the scallops and serve at once.