Scallops, butter, garlic, French tarragon, crushed black pepper.
Reminiscent of Catalan Cuisine.
If roe’d, separate roe from the white muscle. Grill or fry roe in garlic butter, keep separate on the plate.
Grill scallops in garlic butter, with torn tarragon, sprinkle with black pepper, when nearly cooked, top with a little chicken or duck liver pate and grill a minute. Drizzle with one or two drops of cognac.