Lemon and basil linguine with flash-fried scallops and vanilla froth

Although at La Colombe we sometimes get fresh scallops from Europe, you will probably have to use frozen ones, but make sure they are good quality. The roe should be bright red and the flesh should be translucent. If it has gone white and orange, the scallops have been frozen for too long. If you have absolutely no alternative, you can substitute prawns for the scallops in this recipe.