For the cream of Saint-Jacques
Rinse the scallop beards carefully. Chop the shallot and garlic, and sweat with butter. Add the beards, then deglaze with white wine. Reduce and moisten with water. Let simmer for 25 minutes, switch to Chinese and heat until concentrated reduction. Cream, let simmer steep for 3 minutes and adjust the seasoning. Keep the cream warm in a bain-marie.
For the rondelles of boutargue
Slice 24 slices of Boutargue, bring them side by side and cook in a cookie cutter to obtain clean slices. Reserve on a plate and film. Crush the jewels.
For vegetable garnish
Wash, plant and cut the spinach into large strips. Scoop, blanch and refresh before stealing the peas. Chop and sweat the chopped shallot and garlic in the foamy butter. Deglaze with white wine and let reduce. Add two-thirds of Saint-Jacques cream. Let infuse 10 minutes. Reserve a third of cream always in bain-marie for dressage. Drop the spinach in the remaining two-thirds of hot cream, season and season with nutmeg and a pinch of Espelette pepper. Add the peas and keep warm. Roughly chop the parsley leaves and add them. Book.
Take the scallops in the pan with a little olive oil on each side slightly. Season. Make a horizontal and deep incision in each nut, insert a slice of Boutargue and put them back in the still hot pan to finish cooking.
Arrange the garnish in the bottom of a deep plate, sprinkle some garnishes and pour the remaining hot cream. Place 3 scallops. Serve immediately.