Scallop linguini with crab bisque and Avruga caviar

Feeling brave and really want to impress? Paul Morgan, head chef at the Horse & Groom Inn in Wiltshire, reveals how to make his ultimate starter

Feeling brave and really want to impress? Paul Morgan, acting head chef at the Horse & Groom Inn in Wiltshire, reveals how to make his ultimate starter.

Serves: 2

Ingredients:
2 diver-caught scallops
20g handpicked Portland white crab meat
1tsp Avruga caviar
120g fresh linguini
2tbsp olive oil
Fresh chopped herbs   
 
For the crab bisque:
200g crab shells
1 small red onion
3 cloves garlic
1 small bulb of fennel
3 lemongrass sticks
Small amount of root ginger
20 lime leaves
1 large tbsp tomato puree
½ pint of white wine
2 pints of water
1 pint of cream

Method:
For the crab bisque:
1. Sweat off your onions, garlic ginger, fennel and half the lemongrass until slightly golden brown.

2. Add your crab shells and cook for a few minutes.

3. Add your tomato puree and cook for a few more minutes.

4. Add your white wine & water and reduce until ½ pint of liquid is left.

5. Pass the remaining liquid through a fine sieve in to a clean pan.

6. Add the cream, lime leaves and remaining lemon grass.

7. Bring to the boil slowly, season with salt & pepper and leave to cool before passing through a fine sieve again.

Once the crab bisque is made:

8. Bring a pan of water to the boil and start to cook your linguini.

9. Season then sear of your scallops on both sides to a golden colour and place under the grill for a couple of minutes until just cooked.

10. Place your crab bisque into a pan and bring to the boil gently, add your fresh crab meat and linguini & fold in the chopped herbs.

11. Mix the Avruga caviar with the olive oil and serve.

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