Spaghetti with seafood velouté

Spaghetti with seafood velouté

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(12 ratings)

Prep: 40 mins Cook: 40 mins

More effort

Serves 2
Treat someone special to this elegant meal for two, with gently poached oysters and other delicious seafood

Nutrition and extra info

Nutrition: per serving

  • kcal1049
  • fat73g
  • saturates36g
  • carbs30g
  • sugars7g
  • fibre3g
  • protein63g
  • salt3.8g
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  • 8 oysters



    Up there with caviar, foie gras and champagne as one of the world's ultimate luxury foods,…

  • 300g piece skinned salmon fillet
  • 3 large scallops or 6 smaller scallops


    Skol-ips, Skal-ips

    This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…

  • 6 large raw tiger prawns
  • 500ml fresh fish stock
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large shallot, chopped as finely as possible



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 200ml white wine or dry vermouth, or half of each
  • 150ml whipping cream
  • large handful mixed soft herbs including parsley and chives, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp lemon juice
  • 150g fresh spaghetti
  • drizzle olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • chervil or parsley sprigs, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Prepare all the seafood by first opening the oysters into a sieve over a bowl to catch the juices (see video technique). Trim and slice the salmon into 6 equal-size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.

  2. Place the strained oyster juice and fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and oysters (if using large ones) and poach for 1 min more. Add the scallops and poach for 1 min more, then add the oysters (if small) and simmer everything for a final min until just cooked.

  3. Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.

  4. Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 mins. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.

  5. Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.

  6. Meanwhile, cook the spaghetti in plenty of boiling water until just done, about 3-4 mins, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.

  7. Use a roasting fork to twirl a neat bundle of spaghetti. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. Spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.

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Comments, questions and tips

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3rd Mar, 2017
My 7 year old really wanted a pasta and seafood dish for his birthday meal and looking at local restaurant menus to find somewhere suitable decided that I was better saving the money and using it to buy the ingredients for this instead. We turned the dining room into a mini bistro and the whole family really enjoyed his birthday dinner. He was very very happy as oysters are one of his favourites as are they mine. His brothers had moules instead. Very special meal that was deliciouss
10th Aug, 2015
Made this after hubby bought 6 oysters home. It was absolutely delicious! Must must admit, I didn't check the calories! However, we had it without the spaghetti although we did manage to eat it all between us! It did take 2 hours including preparing the oysters though!
22nd Jun, 2014
I have made this on a few occasions now. I have read that others are put off by the calories that are in this dish. Let me say, this is easily 4 servings, not 2. Each time I have made this dish, it was served to 3 people with about 1/3 remaining. I would estimate my ability to follow a recipe as average and my ability to prep and cook as a bit above average. That said, 80 minutes isn't getting this recipe done unless you aren't counting all of your time or you elected to use frozen ingredients. Shucking oysters, peeling and de-veining shrimp, prepping Salmon... these things all take time and won't. I plan on 2 full hours from start to finish. The dish has been very well received by anyone that I have made it for and will continue to prepare it. The last time we used Salmon, Sea Bass, Blue Point oysters, jumbo shrimp and scallops which were all fresh. I also used Simi Sauvignon Blanc for the alchohol.
22nd Apr, 2013
I enjoyed this dish and made it as a tester for a future 3 course meal I am going to prepare. I do agree is very rich and could be lightened with a low % cream which i will do so next time but any advice on the coloring of the sauce as mine come out very dark to an almost pink?
14th Apr, 2013
We did this last night and I couldnt get oysters so used more prawns. We do not like salmon but used swordfish and did a whole packets of fresh prawns. I would personally say that the prawns need to go in for the last minute as were a little overcooked. But this was a fantastic recipe, rich, creamy, the swordfish and scallops were a proper delight. I think it took a bit longer to cook than anticipated but has the wow factor!
16th Mar, 2013
Once you heat the wine, it loses it's alcohol, so it will be fine for you - it does make a difference to the flavour, but you could just use a bit more stock :-)
28th Feb, 2013
I am a muslim and i am intrigued by this recipe. Although i would like to ask if it is possible for me to substitute the wine with apple juice instead? or anything non-alcoholic? I would greatly appreciate an immediate and well responded answer. thank you.
31st Dec, 2012
i made this recipe with just salmon and king prawns, a much cheaper alternative to oysters and scallops! it was delicious and i was so proud of myself for pulling it off! we had a wonderful romantic meal for two on a STUDENT BUDGET!
7th Dec, 2012
Left out the oysters and used half fat creme Fraiche to reduce the calories and it's delicious!
26th Mar, 2012
Tempted to make then saw the calories Yikes.


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