8 sea scallops
6 tablespoons unsalted butter
1/4 cup brandy
2 cups heavy cream
salt, freshly ground pepper
4 teaspoons black caviar
4 teaspoons golden salmon caviar
Nastrium blossoms for decoration
Slice each scallop into 2 equal discs. Heat 2 tablespoons butter in a pan and saute the scallops in the pan briefly until barely opaque. Add the brandy, ignite and flame for several seconds. Cover to smother the flames and remove the scallops from the pan.
Add the cream to the pan and boil until it reduces by half. Remove from the heat and whisk in the remaining butter in small dabs. Season the sauce to taste with salt and pepper and divide it among 4 warm plates. Arrange 4 scallop halves on top of the sauce on each plate.
Top each scallop with 1/2 teaspoon of caviar, alternating between black and golden caviar. Garnish each plate with a nastrium blossom and serve.