A good excuse to open a bottle of bubbles!


  • 20 Scallops

  • 1 punnet Samphire

  • 500g Clams – purge in salt water for half an hour to remove grit

  • 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 Peppercorns

  • 2 Tblspn Corn Kernels

  • 2 Tblspn Clam Liquor

  • 150g Unsalted Butter


  • 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.


Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 223kj
  • Fat Total 16g
  • Saturated Fat 9g
  • Protein 10g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 373mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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