Continue to toss until shrimp turn pink, about 2 minutes.

Add bread cubes and toss until crisp, about 2 minutes.

Cook, tossing gently, until the scallions just begin to brown, about 1 minute.

Cook and toss for about 1 minute until the butter is melted.

Toast, tossing frequently, until golden brown, 10 to 12 minutes.

Add about 3/4 of the caviar and toss gently until mixed.

Cook and toss very quickly until the spinach is just wilted.

Add the fish and toss gently in the oil mixture until coated.

Toss and shake the pan for about 4 minutes or until the chicken is done.

Drain and return to pan, tossing over medium heat until dry.