1. In a bowl, whip the cream with an electric mixer until it forms firm peaks. Reserve.
2. Beat the egg whites until stiff and reserve.
3. In a bowl, mix the flour and baking powder. Add the egg yolks and mix with a whisk. Add the milk and mix. Then gently fold in the beaten egg whites. Add the whipped cream with a spatula. Season with salt.
4. In a non-stick pan, heat the oil. Drop small amounts of batter into the pan. Cook the small pancakes over low heat for 45 seconds on each side or until they slide in the pan. Transfer to a grid and let cool.
5. Meanwhile, preheat the medium-high grill without fat. Place the scallops on the grill. Cook for 2 minutes and turn the scallops over. Cook for 1 minute.
6. Place the scallops on the still warm pancakes. Place the caviar on the scallops and garnish with shoots and lemon zest. Serve immediately.