Lasagne of Scallops and Caviar

• 200 ml (7 fl oz) scallop soup base
• 16 × 5 cm (

Put the scallop soup base in a pan and heat gently, making sure it does not boll. Add the pasta discs to warm through.

In another saucepan, put 50 ml (1¾ fl oz) of the scallop soup