Tartare of Scallops

I served this very fresh dish at Claude’s in the 1980s. It is perfect as a prelude to a grand meal of several courses.

Care should be taken when handling the raw scallops: prepare them as close as possible to serving time, clean the board and knives thoroughly before and afterwards, and wear plastic food-preparation gloves to maintain hygiene.

Flying fish roe is available frozen from good fishmongers.