Strammer Max From the Scallop

Preheat the oven to 170 °C.

Rinse the scallops with cold water and dry them.

Wrap each scallop diagonally with a slice of bacon so that the bacon ends are on top. Dust them lightly with flour.

Pour crème fraîche into a small baking dish or possibly cut it off as a dumpling, as it will be served separately as a dip.

Marinate the bread slices with olive oil and roast in a heated oven at 170 degrees for about four to seven minutes.

Carefully open the quail eggs and roast them in a frying pan in a little bit of olive oil with a little salt as fried eggs.

Next, hot fry the mussels on the dusted side for one to two min, then turn to the other side and finish roasting for two to three min.

Grate the lime zest.

At the end, cut the mussels in half horizontally, season lightly with salt and pepper, place the fried eggs on top, sprinkle a tiny bit of lime zest evenly over the top. Spread the caviar evenly with a little crème fraîche on a slice of rye baguette and offer with it.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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