Whaooooo,, seafood time again! Look at this wonderful and elegant meal! It maybe a bit complicated and take 40mins to get it done. But it is real tasty and delicate! Treat your one special one with this lovely dish with gently poached oysters and other delicious seafood. I can guarantee you a fantastic night time 
You need the following ingredients:
10 oysters
330g piece skinned salmon fillet
4 large scallops or 6 smaller scallops
8 large raw tiger prawns
520ml fresh fish stock
55g butter
2 shallot, chopped as finely as possible
220ml white wine or dry vermouth, or half of each
170ml whipping cream
Parsley and chives, finely chopped
1 tbsp lemon juice
170g fresh spaghetti
olive oil
chervil or parsley sprigs, to serve
Please follow the procedures:
1. Prepare all the seafood including opening the oysters or scallops and placed into a sieve over a bowl to catch the juices (If the scallops are large, cut them in half sized). Slice the salmon into 8 equal-size square chunks. Peel the prawns if needed.
2. Place the strained oyster juice and fish stock into a shallow saucepan and bring to a simmer. Firstly, put in the salmon and poach for one min. Add the prawns and oysters and poach for one min more. Add the scallops and poach for one more min. Simmer everything for a final min until just cooked.
3. Carefully tip the fish and poaching liquid into a sieve over a large pan or bowl, keep all the salmon chunks intact.
4. Heat half the butter in the shallow pan and add the shallot. Cook very tenderly for five mins until soft, then add in the wine and boil until it reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 25-30 mins. Stir in the cream and, wait until it reduced by half. Switch down to a gentle simmer and whisk in the rest of the butter.
5. Carefully add the seafood to the sauce, try not to tear the salmon. Simmer lightly until heated through, then most of the herbs, squeeze the lemon juice over it and set aside.
6. At the same time, cook the spaghetti in boiling water for around 4-5mins, then rinse with cold running water and drain well. Add back to the pan frying with a drizzle of olive oil and the rest of the herbs.
7. Use a fork to twirl a neat bundle of spaghetti. Stand the bundle in the middle of a warm large pasta bowl. Spoon the sauce over the seafood, Sprinkle the chopped chervil or parsley sprigs on top the pasta and serve immediately.
Serving 2-3
You need the following ingredients:
10 oysters
330g piece skinned salmon fillet
4 large scallops or 6 smaller scallops
8 large raw tiger prawns
520ml fresh fish stock
55g butter
2 shallot, chopped as finely as possible
220ml white wine or dry vermouth, or half of each
170ml whipping cream
Parsley and chives, finely chopped
1 tbsp lemon juice
170g fresh spaghetti
olive oil
chervil or parsley sprigs, to serve
Please follow the procedures:
1. Prepare all the seafood including opening the oysters or scallops and placed into a sieve over a bowl to catch the juices (If the scallops are large, cut them in half sized). Slice the salmon into 8 equal-size square chunks. Peel the prawns if needed.
2. Place the strained oyster juice and fish stock into a shallow saucepan and bring to a simmer. Firstly, put in the salmon and poach for one min. Add the prawns and oysters and poach for one min more. Add the scallops and poach for one more min. Simmer everything for a final min until just cooked.
3. Carefully tip the fish and poaching liquid into a sieve over a large pan or bowl, keep all the salmon chunks intact.
4. Heat half the butter in the shallow pan and add the shallot. Cook very tenderly for five mins until soft, then add in the wine and boil until it reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 25-30 mins. Stir in the cream and, wait until it reduced by half. Switch down to a gentle simmer and whisk in the rest of the butter.
5. Carefully add the seafood to the sauce, try not to tear the salmon. Simmer lightly until heated through, then most of the herbs, squeeze the lemon juice over it and set aside.
6. At the same time, cook the spaghetti in boiling water for around 4-5mins, then rinse with cold running water and drain well. Add back to the pan frying with a drizzle of olive oil and the rest of the herbs.
7. Use a fork to twirl a neat bundle of spaghetti. Stand the bundle in the middle of a warm large pasta bowl. Spoon the sauce over the seafood, Sprinkle the chopped chervil or parsley sprigs on top the pasta and serve immediately.
Serving 2-3