Warm Oysters And Scallops In Broth With Herbed Whipped Cream And Aquitaine Caviar

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

3 min
Ready in

23 min

Difficulty
Price

Recipe
Comments (0)

The success of this dish depends on careful cooking times. The difficulty level is moderate, but it requires attention. As for the Aquitaine caviar, it brings a unique flavor to the dish, in which the natural brininess of the product is not only respected, but highlighted.

Recipe's Ingredients

6 nice scallops
12 oysters
1 bunch of chervil
fish stock

4 tablespoons heavy cream
30 g aquitaine caviar
100 g butter, in pieces

Recipe preparation steps
1

Open the oysters and shuck them, taking care to reserve their liquor. Cut the scallops in half and place them on a piece of paper towel.
2

Whip the cream; chop the chervil, reserving 4 nice sprigs for garnish; fold the cream and chervil together and season to taste. Whisk pieces of butter into the oyster liquor to create a nice emulsion.
3

Cooking and presentation: Sear the scallops in a skillet; poach the oysters in the stock. Arrange the oysters and scallops in deep dishes, alternating oysters and scallops.
4

Pour the emulsified oyster liquor and butter over top. Place a dollop of chervil cream in the center of the plate. Divide the caviar and chervil sprigs over the cream.
5

Serve immediately.
Ready !