Vegetable salad with fried scallops and seaweed

Ingredients:

• 450 g of sea scallops
• 1/4 cup pickled wakame (Undaria pinnata seaweed)
• 55g tobiko (flying fish roe), mixed with wasabi to give it a green color
• 2 tbsp. l. olive oil
• 2 tbsp finely chopped shallots
• 1/4 tbsp. dry sherry
• 2 tbsp sweet butter
• Salt and ground black pepper to taste
• 5-6 pieces of each stewed root vegetable (or 1 cup of freshly grated): young carrots, beets, turnips

Preparation:

1. Season the scallops with salt and pepper. Heat a large skillet over high heat. Add a tablespoon of olive oil to the hot skillet and heat for 30 seconds.
   
   Add the scallops and cook on one side until well browned, about 3 minutes. Do not shake the pan or move the scallops until they are ready to turn.
2. Using tongs, flip the scallops and sear the other side. Cook for another 3 minutes. Remove from the pan and add the shallots. Return the pan to the heat and cook the shallots for 30 seconds, then pour in the sherry.
   
   When the sherry begins to boil, add the butter. Do not allow the butter to boil or curdle.
3. In each serving bowl, toss the vegetables with the remaining olive oil, top with marinated seaweed, and place a scallop on top. Top with caviar and a drizzle of sherry butter, and serve.