A good excuse to open a bottle of bubbles!
Gently fry the onion, garlic and celery in butter till soft.
Add the Champagne and reduce by half. Add remaining ingredients and reduce by half.
Strain into another pot and bring back to a simmer.
Whisk butter in off the heat and season with salt.
Steam clams open in a little water and cool. Reserve cooking liquor.
Blanch samphire in boiling water
Fry seasoned scallops in olive oil in a hot pan.
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