Green apple jelly, scallop tartare and Caviar

Cut the apples into pieces without peeling them, remove the core. Pass the apple pieces through the juicer. Add the lemon juice, ascorbic acid and food coloring. Heat half of this juice and dissolve the gelatin leaves that you have soaked in cold water in it. Mix the two juices and pour the preparation into a 1 cm thick baking covered with plastic wrap. Let cool until the jelly is completely set.

Cut the scallops into cubes. Remove the pips of the tomato and cut it into brunoise, like candied lemon. Chop the shallots and cook them briefly in white wine. Finely chop the chives. Mix everything together and refrigerate on ice. Season the tartare at the last moment and add a drizzle of olive oil.

Unmould the jelly, cut 6 rectangles of 8 x 2 cm and place them in the center of very cold plates. Garnish with the scallop tartare and finish with a spoonful of caviar. Serve with toast or blinis.