Fresh Lin­guine 200 g

Taste & Travel - - Des­ti­na­tions -

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

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