Champagne Risotto with Caramelized Scallops and Coral Butter

• 6 scallops, with roe
• 75 g (3 oz) unsalted butter

Rinse the scallops, discard the pad of muscle and put the roe and scallops to one side.

Poach the roe in water or a little of the measured fish stock for 3 to 4 minutes, and put aside until cool. Keep the liquid to add to the risotto. When cool, pound the roe with half the butter, and then stir in the chervil. Chill until required.

Melt the rest of the butter in a heavy pan, and