Capellini in Saffron-orange Foam with Scallops, Scampi and Trout Caviar

Peel off shallots, cut into fine strips and sauté in 40 g butter until translucent. Sprinkle with sugar, pour 180 ml of sparkling wine and cook for 5 minutes.

Add saffron, juice, fish stock and simmer uncovered for 10 minutes. Pour in the cream and continue cooking for 10 minutes. Puree the sauce, strain it through a sieve and season with salt and cayenne pepper. Season to taste with the remaining sparkling wine (20 ml) and lemon juice.

Remove intestinal threads from the scampi if necessary. Then rinse the mussels and scampi, pat dry and fry in hot oil for 2-3 minutes on each side in a large, non-stick pan. Pour in the rest of the butter (approx. 20 g). Salt and pepper.

Cook the pasta firm to the bite according to the instructions on the package, drain the pasta and serve with the sauce and seafood. Whip up the remaining sauce, drizzle over it. Serve the pasta, mussels and scampi garnished with trout caviar and salad immediately.