Preparation

Rinse the halibut fillets under cool water and pat them dry with paper towels. In a large non-aluminum saucepan, bring the Champagne to a boil. Add the scallops and cook for 3 minutes. Remove the scallops from the liquid with a slotted spoon and set aside.

Boil the cooking liquid for about 15 minutes, or until reduced to about 3 tablespoons Whisk in the creme fraiche, then remove from heat and whisk in the butter. Set aside.

Preheat the broiler or charcoal grill. Sprinkle salt and cayenne pepper on both sides of the fish fillets and brush with the peanut oil. Broil for 4 minutes on each side. Remove and keep warm. Reheat the sauce gently and season to taste with salt and pepper.

To serve: Ladle sauce onto 4 plates. Place the grilled fish in the center, dividing it evenly. Arrange the scallops in a large circle around the fish. Top the fish with a dab of salmon roe.