Scallop and Lobster Agnelotti

Recipe by Matthew Sutherland - winner of Andrew Fairlie Scholarship 2025

Ingredients

Saffron Pasta Dough

300g “00” flour

150ml egg white

30ml Saffron water

10ml Olive oil

Method

Mix the wet ingredients together

Add the flour to the Robo-Coupe and slowly pour in the wet mix, it should look like breadcrumbs when finished

Empty the dough onto a wooden board and knead until it forms a smooth dough, roughly 10mins

Scallop Mousse

250g Scallop meat washed and dried

350g Double cream

15g Egg white

10g Egg yolk

14g Salt

1/2 lemon zest only

10g dill

5g Chives

5g Chervil

5g Tarragon

Method

Place the Thermomix jug into the freezer for approx 15mins to chill

Place the scallop meat, egg and salt into the thermomix and blend speed 8 for 2mins

Scrape down the sides

Place thermomix at speed 4.5 and slowly add the cream

Remove the mousse into a chilled mixing bowl

Finely chop the herbs and add to the mousse along with the lemon zest

Place into piping bag and chill until needed

Scallop and Lobster filling

1 x Scallop mousse recipe

2 x Lobster culls

50g Fennel trimmings

50g Shallot trimmings

50g Celery trimmings

1 lemon - peel only

Method

Place the trimmings into a pot of heavily seasoned water and bring to a rolling boil, this should taste like seawater

Take a shap knife and kill the lobsters by stabbing through the head

Break down the lobsters, removing the claws and tail

Snap the central fin from the base of the tail, twist and pull to remove intestine

Place the lobster claws into the water for 2mins, then add the tails and cook for a further 4mins

While cooking, use a sharp pair of scissors to break up the lobster heads into small pieces, set aside to use in the sauce

Remove the lobster from the water and place the tails into ice water

While hot crack the claws and knuckles, doing this hot will stop the meat sticking to the shell

Dice the claw and knuckle meat small and chill

Remove the shells from the lobster tails, trim and portion, set aside for later

Fold the claw and knuckle meat through the Scallop mousse and put into piping bags

Saffron Mussels

500g Mussels cleaned with beards removed

150g Onion sliced

35g Garlic sliced

2g Bayleaf

125ml White wine

0.25g Saffron

50g Butter

100ml Double Cream

2g Lecithin

Method

In a very hot pan add the onion, garlic, bayleaf and mussels

Pour over the wine, cover and boil rapidly until the mussels start to open

Strain off the liquor and chill the mussels

Once cold remove the mussels from their shells and set aside

Reduce the cream by half and add the mussel liquor

Add the butter and adjust the seasoning

Add the lecithin to create foam

Roasted Salsify

3 Sticks Salsify

2 Sprigs Thyme

25ml Apple cider vinegar

50ml Water

100g Butter

Method

Peel the salsify under cold running water to prevent it from going brown

Cut the Salsify into portions and place into a pan along with all the other ingredients

Bring the pan to the boil and baste

Once the salsify begins to soften place the pan into the oven at 175degC for 10mins to roast

Sauce Americaine

500g Lobster shells

100g Butter

30g Ginger

1 stick Lemongrass

50g Shallot

50g Fennel

30g Celery

10g Fennel seed

10g Coriander seed

3g Cardamon

1g Star anise

1 tbsp Tomato puree

10g Tarragon

10g Parsley

10g Chervil

200ml White wine

50ml Brandy

500ml Chicken Stock

500ml Veal Stock

Method

Roast the shells in 1/3rd of the butter, once they turn red add the chopped ginger and lemongrass

Remove the shells and set aside, add another 1/3rd butter and sweat the veg off until soft

Add back the shells with the spices, herbs and tomato puree, cook for 10mins

Add the brandy and once cooked off add the white wine, reduce to a syrup

Add in both stocks and cook for 40mins or until the sauce has reduced by 2/3rds

Pass and reduce again until glossy textured

Before serving monte in the remaining butter and season with salt, pepper, lemon and espellette

Red Pepper Gastrique

500ml Red pepper puree

5ml Chardonnay vinegar

25g Caster sugar

Method

Pass through a muslin cloth

Place into a pan iwth the sugar and bring to a boil

Reduce to a glaze, season with salt and add vinegar

To Plate:

Place the Agnelotti into a pot of heavily seasoned water at a low boil and cook for 4mins

While the pasta is cooking place a small amount of butter and water into a pan to create an emulsion and use it to gently warm through the lobster tail and picked mussel meat

Once the Lobster has come to temperature remove from the emulsion and carve down the centre, creating to even portios, glaze generously with the red pepper gastrique

On the centre of the plate place the roasted salsify, place the lobster tail to the side and garnish the top of the salsify with the saffron mussels, picked salty fingers, picked tarragon and picked chervil

Once the pasta is cooked remove from the water and glaze in the emulsion used to warm the lobster, then plate on the opposite side of the salsify

Spoon over the mussel goam and serve the sauce americaine on the side