Scallops Melon Baguette

Wrap the baguette in a cloth the day before and moisten it a little (so it can then be sliced paper-thin). Peel the melon and cut into 16 thin, oblong strips using a bread slicer. Mix the remaining melon with port wine to a homogeneous mass. Season with salt, pepper, Tabasco sauce and lime juice. Halve baguette and cut lengthwise into 12 thin strips as well. Dry in preheated oven at 100 °C. Cut the scallops in half crosswise, drizzle with a little olive oil and place on a flat plate. Cover with plastic wrap and place in the oven, still at 90 °C, for about 10 minutes until the scallops appear glazed. Sprinkle with toasted cilantro and ground pepper. Meanwhile, place cream cheese in a pastry bag and pipe a line down the center of four plates. Place 1 baguette slice on each, top with 1 slice melon and 2 slices scallop meat. Top with melon puree and melon slice. Place baguette slice on top, repeat process and finish with baguette. Drizzle with olive oil and dress with marinated voger lettuce or arugula. Garnish with some melon puree and sprinkle with fleur de sel and caviar.

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