Scallop with cultured caviar

The In Vitro techniques make it possible for chef Richard McGeown to finally prepare the meat and fish that he would not normally serve because of overfishing, anatomical restrictions or price. For Bistro In Vitro he has composed a dish of a large scallop with a sauce of Beluga caviar, served with a slice of European eel, a species that is on the verge of extinction. The fish elements are lab grown, making this an animal friendly dish that the whole party can enjoy.