Scallop linguini with crab bisque and Avruga caviar

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  • 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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