5 large scallops
3 large Burnham Norton oysters
For the pasta
500g "00" pasta flour
4 whole eggs
6 sachets of squid ink
1tsp olive oil
For the Champagne sauce
½ bottle of Champagne
100ml fish stock
¼ bunch tarragon
To make the pasta place flour in machine with dough hook on its largest setting.
In a separate bowl mix eggs oil ink and a pinch of salt together. Add this mixture to the flour and mix until all ingredients come together. Wrap dough in cling film and store in the fridge and allow to rest overnight.
Roll pasta through rolling machine on largest setting and then each other setting. Keep repeating the process gradually working through all the settings on the machine until the pasta is 1mm thick.
Cut the pasta to 30cm lengths and roll through the fettuccine cutter. Lay fettuccine on to a flat tray and then immediately place into boiling salted water for 30 seconds. Refresh in ice water.
To make the Champagne sauce sweat shallots in a pan add Champagne fish stock and tarragon and reduce by half. Add cream and simmer gently for 10 minutes. Season with salt and a tiny pinch of Cayenne. Pass through a muslin.
Drain the oysters and lightly roll in flour. Roll in egg and then in brioche crumbs.
Sauté the scallops in a very hot pan with olive oil and season with salt when cooked. Heat up oil and deep-fry oysters for 15 seconds until golden brown.
Place hot pasta in centre of plate put the five scallops around the plate and place the oysters on top of the pasta. Pour the Champagne sauce around the plate.