In a large pan over low heat, add garlic, fennel, celery, shallots, caspicum, sea urchin butter, olive oil, pinch of salt and a pinch of wakame flakes. Stir and cook down for approximately 3-5 minutes. Add in wine and reduce to around half. Once reduced add in chicken stock and reduce to around a quarter.
Add scallops, salmon, potatoes, creme fraiche, herbs and lemon juice, stir and check for seasoning. Simmer for approximately 5 minutes.