The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Saute scallops and deep-fried oysters on black pasta with a champagne sauce

11 September 2006

Ingredients

(serves one)

5 large scallops
3 large Burnham Norton oysters
Chervil

For the pasta
500g "00" pasta flour
4 whole eggs
1 yolk
6 sachets of squid ink
1tsp olive oil

For the Champagne sauce
2 shallots
½ bottle of Champagne
100ml fish stock
¼ bunch tarragon
Salt
Cayenne pepper
500ml doublecream

Method

To make the pasta place flour in machine with dough hook on its largest setting.

In a separate bowl mix eggs oil ink and a pinch of salt together. Add this mixture to the flour and mix until all ingredients come together. Wrap dough in cling film and store in the fridge and allow to rest overnight.

Roll pasta through rolling machine on largest setting and then each other setting. Keep repeating the process gradually working through all the settings on the machine until the pasta is 1mm thick.

Cut the pasta to 30cm lengths and roll through the fettuccine cutter. Lay fettuccine on to a flat tray and then immediately place into boiling salted water for 30 seconds. Refresh in ice water.

To make the Champagne sauce sweat shallots in a pan add Champagne fish stock and tarragon and reduce by half. Add cream and simmer gently for 10 minutes. Season with salt and a tiny pinch of Cayenne. Pass through a muslin.

Drain the oysters and lightly roll in flour. Roll in egg and then in brioche crumbs.

Sauté the scallops in a very hot pan with olive oil and season with salt when cooked. Heat up oil and deep-fry oysters for 15 seconds until golden brown.

Place hot pasta in centre of plate put the five scallops around the plate and place the oysters on top of the pasta. Pour the Champagne sauce around the plate.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking