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Scallops, Clams & Champagne Sauce

Scallops, Clams & Champagne Sauce
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A good excuse to open a bottle of bubbles!

Ingredients

Champagne Sauce

  • 1 brown onion – peeled and diced
  • 2 cloves garlic - crushed
  • 1 stick celery - diced
  • 200ml champagne (or sparkling wine)
  • 500ml fish stock
  • 1 sprig thyme – finely chopped
  • ½ tspn black pepper corns
  • 2 tblspn corn kernels
  • 2 tblspn clam liquor
  • 150g unsalted butter
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Method

  1. Gently fry the onion, garlic and celery in butter till soft.
  2. Add the Champagne and reduce by half. Add remaining ingredients and reduce by half.
  3. Strain into another pot and bring back to a simmer.
  4. Whisk butter in off the heat and season with salt.
  5. Steam clams open in a little water and cool. Reserve cooking liquor.
  6. Blanch samphire in boiling water
  7. Fry seasoned scallops in olive oil in a hot pan.
  8. Serve.
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