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
- For the Seafood:
- Open the oysters and shuck them, taking care to reserve their liquor.
- Dress scallops in seasoned olive oil.
- Whip the cream; chop the chervil, reserving 4 nice sprigs for garnish; fold the cream and chervil together and season to taste.
- For the Broth:
- Sweat the shallots and garlic gently in a knob of butter for 5 mins, making sure not to brown either.
- 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.
- Meanwhile whisk saved oyster juice and butter into frothy emulsion.
- To Cook and Present:
- 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.
- Arrange the oysters and scallops in deep dishes, alternating oysters and scallops.
- Pour the wine sauce and add emulsified oyster liquor over top. Place a dollop of chervil cream in the center of the plate.
- Divide the caviar and chervil sprigs over the cream. Serve immediately.
More by Patricia George:
- Beef Medallion with Blue Cheese Leeks, Rosemary Mash and Port Sauce
- Terrine of Foie Gras
- Warm Apple Crumble