If you're using fresh scallops you have to open and rinse the shells. Frozen scallops need to be thawed in a bowl in the refrigerator and then drained on a paper towel.
Brush the scallops and Norway lobster with oil and grill for approx. 30 seconds on each side.
Sprinkle with a little salt and pepper.
Cut cauliflower, carrot and broccoli in small pieces.
Cook the vegetables in water for 1-2 minutes.
Tear the salad and mix with the vegetables and chopped chervil.
Bring water to a boil and cook egg for 3 minutes. Peel the egg and add to a bowl.
Add mustard, grated garlic and white wine vinegar.
Whisk while adding a little rapeseed oil at a time. It should have a consistency like mayonnaise.
Taste with salt and pepper, and add finely chopped chives.
You can leave the dressing in the refrigerator to enhance the flavours.
Serve the scallops and Norway lobsters with the salad and dressing.