Not Just Any Oyster
The best way to eat an oyster is to eat it raw. You will taste the saltiness, the texture and all of its flavours. The usual way to counter the saltiness is by adding a bit of lemon or mignonette but you could also go for something spicy like Tabasco, horseradish or perhaps wasabi. Don’t add something sweet because the oyster has its own sweetness.
Enjoying an oyster begins by deciding which oysters to buy. Should they be small or large, should the taste be creamy, sweet or more lean and juicy? The rule is simple: if an oyster looks creamy (opaque) then it will taste creamy.
The next step is opening the oysters and then you’re good to go. Please remember, as always: eating means chewing and tasting. Some people think they should drink an oyster. And then state that an oyster is just a bit of salt water.
Be careful if you see cooked or steamed oysters on a menu. In most cases the oysters will be covered with lots of overwhelming ingredients, in an attempt to hide the taste of the oyster. Plus if the oyster is overcooked its structure will be rubbery and nasty. Feel free to go for Steamed Oysters with Black Bean Sauce at your Chinese restaurant, or for Oysters Rockefeller (when you trust the chef) of for our quick and delicious Oysters with Tarragon.
When eating oysters, your wine must have some minerality. Think Chablis, Picpoul de Pinet, Sancerre, Sylvaner, and Champagne. We enjoyed a glass of Sylvaner Reserve 2017, Fernand Engel. It has a nice yellow colour with aromas such as citrus. The taste is fresh with an elegant acidity and fruit. It’s a very open wine and one that combines very well with the flavours of the oysters and the tarragon.
What You Need
- 6 oysters (or 12).
- Lots of Tarragon
- White pepper
What You Do
We will add butter to the oyster, so buy ones that are lean (so not creamy), for instance the ones from the Île de Ré. Pre-heat your oven and set to grill. Combine the butter and the finely chopped tarragon with some white pepper. Make 6 equal sized lumps. Set aside and keep cool. Scrub each oyster under cold, running water. Open the oyster. Use your knife or a spoon to detach the muscle underneath the oyster from the bottom shell. Remove any small bits of broken shell or sediment. Remove some of the liquid, top with the tarragon butter. Make sure you have everything ready for serving the grilled oysters (plate, tongs, wine, guests). Place under the grill for 1 minute and serve immediately.
Oysters with Tarragon Ready to be Served © cadwu
Oysters with Tarragon Ready to be Grilled © cadwu
Oysters from the Ile de Re © cadwu
Scallops, or Coquilles Saint Jacques, can be delicate, special and tasty. But very often they are basic, chewy and tasteless. The reason is very simple: the ready-to-cook scallops were frozen, shipped from Canada or China and quickly defrosted, maybe days before you bought them as ‘fresh’. The result is on your plate.
The solution is also simple: buy fresh scallops. Then the flavours and aromas will overwhelm you. The structure of the meat (either raw or cooked) will be exactly as it should be.
Agreed, fresh scallops are much more expensive. But the advantage is that one per person is all you need, so yes, just one per person.
Combining fresh and thinly sliced raw scallops with thinly sliced black winter truffle is a marriage made in heaven. Just a few drops of olive oil and black pepper and your starter is ready. We go for a slightly more complex preparation, bringing various flavours together: earthiness and umami from the truffle with sweetness, light acidity and bitterness of the Noilly Prat, with the sweetness and sharpness of the leek, the crispiness of the leek and the truffle with the soft structure of the scallops. And of course: the colours are amazing as well.
And in case you’re not sure how to open and clean a scallop: this is an excellent video that will show you how.
We enjoyed our scallops with a glass of Chablis, Antonin Rodet, Premier Cru, Montmains, 2016. It has a clear and pale golden colour. It comes with mineral notes and a touch of lemon. The taste is delicate and persistent with aromas of fresh citrus. It goes very well with the ‘long’ taste of the dish and the citrus is ideal with the scallop and the Noilly Prat. Combining the scallops with a Pinot Blanc or Pinot Gris will also work, as long as the wines are delicate, fresh and not sweet.
What You Need
- 2 Scallops
- Olive Oil
- White of Leek
- Noilly Prat
- White Pepper
- Black Winter Truffle
What You Do
Begin by opening and cleaning the scallops. Clean the two bottom shells because we will use them to serve the scallop. Now thinly slice the leek. Warm the Noilly Prat, allowing for the alcohol to evaporate. Add the leek and allow to cook very gently for 5 minutes. Use a non-sticky skillet with a dash of olive oil and a little butter to fry the scallops. The trick is to fry them until 1/3 has changed colour, then turn them and fry the other 1/3. Add some leek to the shell, a bit of sauce, then the scallop, a touch of white pepper and the thinly sliced black winter truffle on top.
Ingredients of Scallops or Coqcuilles Saint Jacques with Winter Truffle © cadwu
Scallops or Coqcuilles Saint Jacques with Winter Truffle © cadwu