My first foray into the world of Molecular Gastronomy started with what sounded like an easy & doable formula (which also didn't require ordering a slew of chemicals on line)
1 egg white
1 stick of butter (clarified)
In a bowl set in an ice bath, whisk an egg white into a froth. Very slowly incorporate the clarified butter (having removed all of the milk solids) and whip into a fluff. The ice bath chills the butter so it's scoop-able.
It created this very delicate and frothy butter, that when set over the steaming hot plate, immediately melted into a delicious topping. Next time however, I'd add a pinch of salt or two for an extra kick of flavor.
I paired the butter foam with some seared sea scallops, which I fried with potatoes in panchetta, garlic and lemon juice. As the scallops juices mixed with the lemon it created a nice sauce, which I let cook back into the scallops for a nice juicy flavor.