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Nobilo Wines | Shigoku Oyster Recipe

Raw Shigoku Oyster in Mignonette

Pairs well with Sauvignon Blanc

Developed by New Zealand-born Chef Matt Lambert.

Prep and Cook Time:

30 Minutes | Serves: 4


A traditional mignonette is made using Champagne vinegar, shallots, and cracked pepper. The flip of this is that gelatin is added and the oyster is set within the mignonette, so it is a one-bite, self-contained sauce and oyster. Perfect when entertaining and made easily the day before, you will look like an absolute rock star when presenting to friends the following day. The Nobilo Marlborough Sauvignon Blanc is used to balance the acid in the mignonette and prevent it from pickling the oyster during this process.


  • 12 Shucked oysters (based on 3 per person, although I prefer to eat 6)
  • ½ cup fine diced shallots
  • 1 tsp Cracked black pepper
  • 1 cup Champagne vinegar
  • ½ cup Nobilo Sauvignon Blanc
  • 4 Sheets of gelatin


  1. Get grill to a medium to high heat.
  2. Oil and season the scallops. They will take about 4 minutes to cook. You are trying to get cross marks so try to move the scallop twice on each side.
California puree
  1. Bloom gelatin in cold water.
  2. Heat vinegar and then dissolve the gelatin.
  3. Allow to cool and then add shallots, black pepper, Champagne vinegar, and Nobilo Sauvignon Blanc together.
  4. Place oysters into mold, add cool mignonette, mix, and freeze. You can use any size mold that you can find that will hold 1 oyster and 1 1/2 tablespoons of mignonette. I use flexible non-stick 15-cylinder molds from JB Prince.
  5. Remove from mold and allow 6 hours to defrost in the fridge. To serve, add a touch of olive oil.

Chef ’s Tip: If you’d rather simplify, just set the jelly separately and cut into cubes. Serve on top of the oyster in the half shell. I like to add an extra sheet of gelatin if going this route. You can also remove all of the gelatin, placing it on the side with a spoon so your guests can add what they would like! If you choose not to add gelatin at all and use the recipe as a mignonette, add an extra 1/4 cup of vinegar and it will make enough for 32 oysters.

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