First prepare the clarified butter. Place a saucepan of butter on a gentle heat. Leave this to melt gently WITHOUT STIRRING and then remove the skin of separated milk solids with a spoon until the butter is completely translucent.
Core the apple and cut first into thin slices, these then into strips, then a fine dice. Drizzle lemon juice over this, then add the vermouth and a pinch of salt and mix together.
Separate the egg yolks and add them to a metal bowl. Add lemon juice and the remaining vermouth and a little salt. Whisk to a froth. Bring the water to the boil in a small saucepan. Now whisk the mixture again but this time over the steam from the boiling water while gradually adding melted butter (not all of it; leave a tablespoon or so for frying). Whisk for 30 seconds over the steam, and then continue off the heat. Continue back and forth in this manner until the sauce thickens.
Pat the scallops dry with a paper towel. Tear off the tough adductor muscle (or "foot") on the side as per the photo above. Heat a pan until you can barely stand to hold the palm of your hand an inch over it for more than a couple of seconds, then swirl around a tablespoon of the clarified butter into it, and add the scallops. At this heat, the scallops will need no more than 1 minute on each side! The scallops should sear to a golden colour on the outsides while remaining bright and juicy inside.
Time to plate up: first a spoonful of the apple mixture, then a good couple of spoonfuls of the creamy sauce, then place the cooked scallops on top and the caviar alongside it. We recommend some white Cambodian pepper from PepperField to finish.