Start by separating the scallops from their shells, then separate the muscle from the roe. Rinse the scallop muscles well under running water and pat dry with paper towels. Wrap each muscle with a slice of lardo and secure with a toothpick, which you’ll remove after cooking.

Next, clean the roe by removing the black part you’ll find on one side. Rinse under running water and dry thoroughly. Heat a small skillet with a little olive oil and cook the roe for a few minutes.

Place the roe in a cup, add salt, mash, and add some olive oil. Use an immersion blender to blend until you get a smooth cream.

Now for the spinach leaves. Place the leaves on a baking sheet and brush the surface with olive oil. Preheat the oven to 400°F (200°C) and bake for 7 minutes using the conventional setting.

Prepare a nonstick skillet to cook the scallop muscles. Once hot, add the scallops and cook, turning them as they cook. Once done, transfer to a plate and remove the toothpicks.

Now assemble the dish. Place 2 spinach leaves on the bottom, add some coral mayonnaise, and place the scallop next to it. Add a turn of freshly ground black pepper and finish with some saffron threads. Serve at room temperature if you like.