Sweat together the leek and onion in the butter in a large pan without colouring.
Add in the potatoes.
Meanwhile bring the fish stock and water up to the boil and add into the leek and onion pan and boil for 10 minutes
Add the cream and cook for a further couple of minutes
Place in a food processor and puree then pass through a fine sieve, season to taste.
Mix the caviar into the whipped cream
Season the scallops with sea salt and ground white pepper
Heat a non stick fry pan and add the tiniest amount of olive oil to it and sear the scallops when the oil starts to smoke, about 20 seconds on each side
Place 5 scallops in the bottom of a warm soup bowl and cover with the hot soup.
Sprinkle with chives, then place a quenelle of the whipped caviar cream on top.
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