Toasted Brioche with Artisan Trout Roe Tarama, Trout Roe and Scallops in White Wine

 This is one of those plates that happen when good ingredients meet minimal intervention. A thick slice of brioche, lightly toasted until the edges crisp and the crumb warms through. On top: a generous spoonful of artisan trout-roe tarama — creamy, saline, subtly smoky — the kind of spread that’s already a complete pleasure on its own.

The star pairing comes from tiny, sweet scallops. Dice them small, sauté them briefly in butter, then deglaze with a splash of white wine. Reduce just enough to coat the scallops without drowning their flavour. They should stay pearly, tender and almost raw in the centre.

Pile the warm scallops over the tarama. Finish with a crown of vibrant trout roe for a pop of brine and colour. A green onion stalk or a sprig of herb adds a sharp, fresh contrast to all that richness.

Ingredients

Brioche slice

Artisan trout roe tarama

Fresh scallops (small, diced)

Butter

White wine

Trout roe

Green onion or herb

Salt

White pepper

Method

Toast brioche until golden.

Sauté diced scallops in butter on high heat.

Add a splash of white wine and reduce briefly.

Spread tarama thickly over the brioche.

Spoon scallops on top.

Finish with trout roe and a fresh herb.

Wine pairing

A crisp Savoie Apremont, a dry Muscadet, or an Italian Lugana — clean wines that let the sea speak.