- 200 g scallops
- 200 g cream
- 1 egg
- salt, white pepper
- butter for greasing molds
Grind the scallops in a blender into a homogeneous mass, add the egg, cream, salt, and pepper and mix well.
Grease the souffle molds with butter and fill with scallop mix (about two-thirds).
Pour water into a high pan, put filled molds into it and place in a preheated oven at 200 °C for 20-30 minutes. Cool.
Serve by removing from the molds and laying on top a spoonful of sturgeon caviar.
