Finely chop the white scallop meat, place in a bowl and chill.
Boil the potatoes for 4 minutes in their jackets. Cool, then peel and coarsely grate. Shape into 8 small röstis and shallow-fry in hot oil until crisp and brown. Keep warm until needed.
Just before serving, mix the lime juice, soy and Tabasco sauces and some salt and pepper into the scallop meat.
Spread the mixture along the centre of chilled serving plates, then add a teaspoon of crème fraîche and a teaspoon of caviar to each. Sprinkle with the chopped chives and raw carrot and serve with the potato röstis.
© 2000 Shaun Hill. All rights reserved.