Scallop and Caviar Salad with Seaweed and Tart Mango Marinade, a recipe from Eric Briffard on the Worldwide Gourmet

Ingredients

• - 12 large scallops
• - 250 g (8 oz.) curly leaf lettuce
• - 50 g (2 oz.) lamb's lettuce or buckhorn plantain
• - 50 g (2 oz.) cress or chickweed
• - 20 g (2/3 oz.) sevruga Caviar
• - 30 g (1 oz.) cooked lobster roe
• - Dried mango chips
• - + 1 ripe Mango
• - 2 limes
• - Some treated seaweed
• - Extra virgin olive oil
• - Salt and pepper