Oysters with champagne and spring onion
- Energy Kcal 253
- Carbohydrates g 16.2
- of which sugars g 4.5
- Protein g 7.4
- Fats g 12.9
- of which saturated fat g 3.74
- Fiber g 1
- Cholesterol mg 103
- Sodium mg 365
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 30 min
- Serving: 2
- Cost: Very high
PRESENTATION
Oysters with sparkling wine bring a fresh and tangy vibe to any romantic dinner, especially when you add scallions into the mix. It's like the French tradition of pairing oysters with Champagne takes center stage—so elegant. And look, these oysters with scallions offer a light twist that’s just perfect for making an impression. It's like having one of those oyster recipes you’d find at a fancy bistro, but now you can enjoy it at home with someone special.
The zing from the spring onions and bubbles from the sparkling wine create a crisp contrast with the naturally tender shellfish. Really, a squeeze of lemon and a dash of black pepper pull everything together, giving you a burst of flavors that feel both rich and totally refreshing. Folks usually serve this as a starter, setting the tone—kind of flirty, a bit luxurious, and definitely something hinting at a good night ahead.
Pairing oysters with sparkling wine and a tangy sauce lets the mollusks shine. The classic French approach gives you that aphrodisiac reputation, making these a solid pick for occasions like Valentine’s Day. I mean, you might want to pair these with a light risotto with pink pepper or even end the meal with chocolate pralines. Really really nice combo. It brings out the delicate, moist qualities of the oysters and keeps things special without being heavy.
Some people go for poached oysters, but raw with a Champagne mignonette sauce is where you get all those briny, crisp notes that make these seafood dishes so popular. And here's the thing: when you’re thinking about gourmet appetizers to really impress, this move is both simple and indulgent. The scallions don’t overpower—they just add a fresh lift that ties it all together, leaving you with a dish that’s as light as it is memorable. And listen, by the time you’re done, you’ll see why oysters with sparkling wine and scallions keep showing up on romantic menus everywhere. Whether it’s an anniversary or just a special evening, this dish will leave a lasting impression—making any moment feel a bit more special. For sure.
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INGREDIENTS
- Ostrich 6 - very fresh
- Spumante 3.5 oz (100 g) - brut
- Fresh scallion 4.5 oz (125 g)
- Butter 0.7 tbsp (10 g)
- Cornstarch ¾ tbsp (10 g)
- Red pepper to taste
- For the Breadcrumbs
- Breadcrumbs 0.7 tbsp (10 g)
- Extra virgin olive oil to taste
How to prepare Oysters with champagne and spring onion
To prepare the oysters with sparkling wine and spring onion, start by cleaning the spring onions. Cut and remove the bottom part and then the tuft, cutting where the attachment is between the green part (do not throw it away), which is more fibrous, and the white part where the tender part begins. Cut the latter vertically and remove the skin, if necessary rinse the inside 1. Finally, finely chop and place in a bowl 2. Meanwhile, clean the spring onion stalks you set aside. Then cut into pieces of about 1-1.5 inches 3.
With the blade, cut inside to divide into two halves lengthwise and chop to obtain sticks just a few millimeters thick 4. Place them in a container with ice water 5: this way they will remain crunchy 6.
and in the end, they will be slightly curled 7. Set them aside for decoration. In a small pot, melt the butter over low heat and add the chopped spring onion 8, let it cook for about ten minutes, stirring occasionally 9.
Once wilted, pour in the sparkling wine 10 and continue cooking for another 10 minutes 11. At the end of cooking, pour into the bowl of an immersion blender 12.
Blend 13 and then add the corn starch and activate the blender again for a moment to incorporate the powder 14 thus obtaining a smooth puree; pour into a container and let cool 15.
Proceed with the breadcrumbs: in a small pan, heat a little oil and add the breadcrumbs 16. Toast for a few minutes over high heat, stirring occasionally to prevent burning; set aside 17. At this point, if yours are not already, take care of cleaning the oysters. Use a scrubber to clean the surface of the oysters, rinsing under a stream of water 18.
Then with a special thin-bladed knife and handle protection, enter inside the bivalves 19 being careful not to tear the mollusk and not to hurt yourself 20. Arrange on a tray and proceed with the composition 21.
Pour a little breadcrumbs on one side of the opened oysters 22, then decorate with the well-drained spring onion stalks 23, season with a pinch of freshly ground pink pepper and a few drops of the cream prepared earlier. Here are your oysters with sparkling wine and spring onion ready: enjoy your meal 24!