This glaze can be done with any mollusc, crustacean or bivalve. I try to save up the small white mussel thats attached to the scallop.

200g - Shallots
400g - Scallop roe
200g - Fermented Apple Vinegar
1500g - Water

Sweat the shallots off in some oil then add the water, vinegar and scallop roe, lightly simmer for 3 hours then pass the liquid. discard the roe. reduce to a glaze consistancy