Expensive? Yes. But what a great starter for that Poulet de Bresse with seared foie gras for that special occasion when you need to Say it with Food.
Panna Cotta with wild strawberries would be nice to finish. Dream on Ern.

PAN FRIED SCALLOPS IN A
CREAM OF CHAMPAGNE AND SCALLOP CORAL SOUP

4 or 12 large scallops with the coral
1/2 bottle champagne
2 tbsp fresh dill
extra virgin olive oil
3 scallions, very finely chopped
60 ml cream
freshly ground black pepper
serves 4

With a thin knife, slice the pink coral from the scallops. Blend the coral in a liquidizer or food processor with a little of the champagne and the dill. Heat a small amount of the olive oil in a saucepan and fry the scallions lightly for one minute. Add the coral mixture and the rest of the champagne, bring to the boil, turn down the heat and simmer for 4-5 minutes. Add the cream, turn up the heat and boil just until the soup thickens. Season with a twist of black pepper. Reserve, keeping warm.
In a frying pan, heat a tablespoon of olive oil and sear the scallops for approx 11/2 minutes per side. Place either one or (for greedygutses) three scallops in the centre of a soup plate and surround with the soup. Do not fill the plate more than half way up the scallops. Serve with fresh crusty white bread for cleaning the plate!