A week ago, I bought hubby a 500G tin of Beluga Caviar. As a side to this, we had bought 48 oysters (Imported from France thanks to a friend) and use all but 12 oysters. The caviar was long gone of course.

My husband then left me to my own devices to create a dinner using oysters.

This is a semi-simple dish, which I made off the top of my head, and worked wonders.It requires a bit of patience, and a watchful eye. It takes approx. 30 mins to cook from start to finish.

It's VERY LOW in fat as I use Creme Fraiche instead of Sour Cream for the sauce. There really isn't a title for this dish, but it's a Fettuccini with seafood, so hence the title.

This is for a generous meal for TWO (keep in mind it's an American-Sized portion!)

12 Oysters
100 grams Peeled raw tiger prawns
100 grams Scottish Queen Scallops
250 grams Fresh Fettuccini Noodles
500 grams Creme Fraiche
1 tsp. olive oil
1 big courgette, chopped into round "coins" about 1/2 cm each thick
8 tbs. Boiling water

1) First off, place the oysters in a steamer and STEAM for about 7-10 mins (Make sure you put them "belly" down, or the deepest part down.

2) When they have opened, very carefully take tongs and lift them out (The shells will be VERY HOT so be careful!) tip the oysters up into a glass to collect the precious "oyster juice" from them.

3) Set both oysters and juice aside.


4) In another pan, put 1/2 the olive oil, and let it get hot, then fry the courgettes lightly, until they become a golden colour. Place on paper towel to drain excess oil. Clean pan.

5) Using the same pan you fried the courgettes in, add the rest of the olive oil, and tip the scallops in. Lightly fry until they become golden on the outside, and little “cracks” form, set aside on a paper towel to drain. Clean pan.

6) Again, using the same pan, add the
water and prawns. “Fry” the prawns in the water, so the water becomes cloudy and absorbs the prawn’s “flavouring”. Cook until the prawns have turned bright red and have curled up. Drain prawns, reserving the juice in yet another glass. Clean pan.

7) This bit’s the trickiest, and if this goes wrong the dinner is spoiled. Place ALL the Crème Fraiche in the pan, on high heat, stirring constantly, slowly add the prawn flavoured water. Continue stirring until sauce begins to bubble. When it bubbles you need to pay EXTRA attention as it can stick to the bottem and the dinner will be ruined. Keep stirring until it starts to thicken slightly.

8) On a separate hob, prepare the noodles as per the instructions (Usually they take about 5 mins to boil, so be careful)

9) Continue stirring the sauce, and when it becomes thick and creamy, colour (Like a white sauce should be) and slightly caramalized in colour add in the oyster juice, keep stirring, and add in the prawns, scallops and courgettes, stir until the noodles are ready. Set aside.

10) Drain noodles, divide in half and form two “nests”, one on each plate.

11) Add the sauce with the scallops, courgettes and prawns to the noodle nest, reserving a couple of small spoonfulls of the sauce for the oysters.

12) Place the oysters on the outside of the nest on the edge of the plate, dribbling in a tiny hint of sauce to both warm and flavour the oysters.

13) Garnish with pepper and lemon, serve with candle light, and a light white wine & crusty bread

14) Enjoy & force partner to wash up remaining dishes!