Escalopes With Lumpfish Eggs

Preparation:

Preparation: Beat the rump and pass it in a veil of flour. Meanwhile, foam the butter in a pan. Place the floured meat on top and brown it on both sides. Cook it for 7 minutes, sprinkling it with a little wine and lemon juice alternately. Salt the scallops, pepper them and put them on a plate, basting it with their sauce. Place a slice of lemon on each escalope, top with a spoonful of lumpfish roe. Garnish with parsley as desired and serve immediately.