Diver Scallops with Blood Orange Sauce

Salt the scallops and set aside to come to room temperature.

In a wide frying or saute pan, heat the butter over medium-high heat. As soon as it stops frothing, add the scallops. Space them far enough apart so they do not touch.

Sear them until golden brown, about 3-4 minutes per side. Remove from the pan and set aside.

Slip the parsley leaves into the remaining butter to fry them. If there is not enough butter left over to float the leaves a little, add more. Fry for one minute and remove to a paper towel.

Add orange juice to the pan and deglaze it -- scrape any stuck-on bits off -- with a wooden spoon. Turn the heat to high and reduce the butter and orange juice until it is syrupy. You will know when this is because your wooden spoon will leave a temporary trail through the pan when drawn across it.

Add the honey and stir to combine.

To assemble, pour a little sauce on a plate and top with the scallop. Place a parsley leaf on top of the scallop and a tiny dollop of the tobiko caviar on top of the parsley. Serve at once.