Step 1

Prepare an egg sauce: beat the egg yolks with the juice of half a lemon and a pinch of salt; whisk over a bain-marie, slowly drizzling in the clarified butter until it is thick enough that it clings to a spoon.

Step 2

Remove the scallops from their shells and wash both the scallops and the shells; sauté the scallops in a pan with a drizzle of oil for 2 minutes. Add 1/2 cup wine and let evaporate. Remove the scallops from the pan, setting the sauce aside.

Step 3

Remove the crust from the sesame roll and chop the crust roughly.

Step 4

Rinse 1 Tbsp. capers and chop them together with 3 anchovy fillets. Arrange the shells on a baking tray and place the cooked scallops inside. Baste with a bit of the cooking sauce, then top with the chopped bread and the chopped capers and anchovies. Top each scallop with 1 Tbsp. egg sauce and broil for 3 minutes. Serve garnished with chervil and sesame seeds.