Linguine with scallops, lime and wild rocket

Separate the roe from the scallop muscle; wash scallops well to remove all the sand.

In a saucepan, heat a drizzle of oil, brown leek, add roe and salt, cover with water and cook for about 15 minutes.

Emulsify all ingredients in a blender and keep warm.

After removing the zest, julienne the lime and squeeze the pulp to get the juice.

In a pan, flake the anchovies in oil, add diced scallops and simmer with lime juice.

Cook pasta al dente, drain and stir in the scallop sauce, cold butter and lime julienne.

In a soup dish, pour a little roe sauce, arrange linguine in a nest, complete with scallops and a few leaves of wild rocket.