Fresh Linguine 200 g

Shallot 1 small, finely chopped

White Wine Vinegar 50 ml

White Wine 25 ml

Heavy Cream 2 Tbs

Butter 120 g, cut into small dice

Olive Oil 2 Tbs

Fresh Scallops 8 large

Salmon Roe 2 Tbs

Avruga Caviar 1 tsp or to taste