Scallop Carpaccio with Caviar
Open the scallop shells.
Remove the meat and rinse thoroughly under running water, making sure to remove any sand. Using a peeler, make Parmesan shavings from the Parmesan cheese block. Mix the lemon juice, olive oil, salt and pepper to form a vinaigrette. Spread a small amount on four plates and sprinkle with some Parmesan, salt and pepper. Cut the scallop meat in very thin slices and distribute them on the plates in rosette shapes. Drizzle the scallops with the vinaigrette and sprinkle with a little fine salt and freshly ground pepper. Top with salmon roe and garnish with dill, then serve.