Captains Dinner Logo
to top
Scallops with Pasta and Champagne Saffron Sauce garnished with blood oranges

Scallops & champagne – as Christmas is coming soon again

December 14th, 2017 | starter

I know some of you will think: “Now she goes mad, the wife of the captain – using champagne for cooking…” Let me say first of all: Yes, of course you can cook this wonderful dish also with Crémant or Cava. But for special occasions, even Champagne fits to perfect the scallops on Capellini with this velvety saffron sauce. The blood oranges make the icing on the cake not only optically. A dream of a starter!


Champagne is only allowed to be named Champagne if it was made in French Champagne. Crémants are those sparkling wines, also produced by bottle fermentation, which are produced outside Champagne. The quality is very similar, but the price of Crémant usually much cheaper.

Capellini are very, very thin spaghetti, probably the thinnest pasta in Italian cuisine. Capellini’s cooking time is extremely short (3 – 4 minutes). They are perfect for fine cuisine with noble sauces and for example fish or seafood.


Scallops with capellini and champagne-saffron-sauce

(serves 6 – 8 persons)

100 g shallots, in stripes
50 g butter
steam shallots soft
1 TS brown sugar
add and caramelize
2 TS dry sherry
250 ml Champagne
add Champagne and cook slowly for 5 minutes without lid
1 ds (0.1 g) saffron
400 ml fish stock
add, boil away for 10 minutes
500 ml cream
add and boil away for another 10 minutes, puree through a sieve
salt, cayenne pepper
1/2 lemon
add a dash of lemon juice and Champagne
2 blood oranges
fillet oranges
8 scallops
roast scallops in oil 1-2 minutes each side
20 g butter
add butter
salt, pepper
season - keep scallops warm
250 g Capellini noodles
cook Capellinis in 3 minutes, drain and mix with half of the sauce form "nests" and place on pre-heated plates, place scallops and oranges on top, foam up (puree) rest of the sauce and decorate the plates with it
50 g trout caviar
garnish with caviar

This is how the wife of the Captain does it:

This dish can easily be prepared before your guests arrive. You can prepare the sauce, boil the pasta and keep warm (attention: only slightly al dente, so that they don’t get too soft). The oranges can wait of course already filleted in the fridge. That means, you only have to roast the scallops and decorate the plates, when your guests are around.

You can use the scallops as a whole, but you can also halve them lengthwise (then the frying time is minimized once again, thus “buzz – buzz”…).

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Slow baking at the bread sommelier Heyderich in Stade March 2nd, 2019 | on the road

Slow Baking at the bread sommelier

Bread is the staple food number 1 in Germany, over 3,200 different types of bread are supposed to exist. Bread is literally on everyone’s lips – but hardly anyone knows what it looks like in a bakery and how much time and effort is in a good bread – let alone what a bread sommelier and slow baking is. To find out, we were a guest at Wolfgang Heyderich’s in the Stader Backstube.

read more
Gin Calamansi Fruits October 16th, 2018 | Landgänge

Gin & Calamansi from the Philippines

A small bottle of gin, brought by a very, very dear colleague on board set this story in motion: The petite Filipino lady handed my dearest captain a farewell bottle of Philippine gin. “We’ll drink it in the Philippines with calamansi fruit, never with lemon, Captain!”, she said with a smile.

read more
Cicchetti: Crostini with tuna June 27th, 2019 | starter

Ombre & Cicchetti – Venetian lifestyle

In the past, winemakers in Venice sold their wine on St. Mark’s Square, rolling their wine barrels in the shadow of the Campanile. Hence the name “Ombra”, because Ombra means shadow. From eleven o’clock in the morning almost every Venetian drinks his first glass, his ombra. What is by no means lacking are the famous Venetian Cicchetti. These are the most sophisticated little appetizers you can think of.

read more


Just enter your data, and you will be notified of the latest posts.