The success of this dish depends on careful cooking times. Its not difficult but it requires attention. From Heat's Patricia George.


  • 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:

  1. Open the oysters and shuck them, taking care to reserve their liquor.
  2. Dress scallops in seasoned olive oil.
  3. 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:

  1. Sweat the shallots and garlic gently in a knob of butter for 5 mins, making sure not to brown either.
  2. 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.
  3. Meanwhile whisk saved oyster juice and butter into frothy emulsion.

To Cook and Present:

  1. 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.
  2. Arrange the oysters and scallops in deep dishes, alternating oysters and scallops.
  3. Pour the wine sauce and add emulsified oyster liquor over top. Place a dollop of chervil cream in the center of the plate.
  4. Divide the caviar and chervil sprigs over the cream. Serve immediately.