Warm Oysters and Scallops in Broth with Herbed Whipped Cream and Caviar

The success of this dish depends on careful cooking times its not difficult but it requires attention. It's the Oyster Juice that makes this dish!


  • 6 nice scallops (shucked, orange roe and muscle removed)
  • 2 tblsp good olive oil for coating scallops
  • 12 dublin bay oysters
  • 30 g aquitaine caviar (optional)
  • 100 g butter (in pieces)
  • 4 tblsp heavy cream
  • 1 bunch of chervil (herb can be got a good veg store)
  • glass of burgundy (or similar white)
  • knob of butter (for sweating shallots)
  • 1 very finely chopped shallot
  • 1 clove of crushed garlic
  • sea salt and freshly ground pepper


  1. For the Seafood:
  2. Open the oysters and shuck them, taking care to reserve their liquor.
  3. Dress scallops in seasoned olive oil.
  4. Whip the cream; chop the chervil, reserving 4 nice sprigs for garnish; fold the cream and chervil together and season to taste.
  5. For the Broth:
  6. Sweat the shallots and garlic gently in a knob of butter for 5 mins, making sure not to brown either.
  7. Splash in wine and bring to gentle bubble and reduce a little, only add pepper at this stage, wait until end to see if salt is required.
  8. Meanwhile whisk saved oyster juice and butter into frothy emulsion.
  9. To Cook and Present:
  10. Sear oiled scallops in a hot pan for min till carmel colour, gently turn over and add knob of butter; poach the oysters in the wine sauce for 1 minute.
  11. Arrange the oysters and scallops in deep dishes, alternating oysters and scallops.
  12. Pour the wine sauce and add emulsified oyster liquor over top. Place a dollop of chervil cream in the center of the plate.
  13. Divide the caviar and chervil sprigs over the cream. Serve immediately.


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