Warm an ANTA serving plate in the oven.

Coarsely grate the roll and fry in a little oil until golden brown, turn onto a plate to cool.

Fry the scallops in half the butter for about 2 minutes, turn and fry for another couple of minutes, remove and keep warm.

Then fry the roes for about a minute on both sides.

Stir the parsley into the bread crumbs, spoon onto the warmed plate making six nests.

Place a scallop and roe on each nest pouring any juices equally over the nests.

Heat the gin in a pan, bring to the boil and pour into a ladle.

In front of your guests pour the gin over the scallops and roe and set alight.