This oyster and scallop recipe combines two of the ocean's greatest treasures and dresses them with a Japanese-inspired combination of yuzu, soy and chilli. Topped with pretty edible flowers and served in oyster shells, they're a stunning example of Adam Handling's accomplished cooking.
To make the spring onion oil, place all the ingredients in a blender and blitz for 5 minutes. Place in
the fridge to chill, then blend for a further 5 minutes
Pass through a sieve lined with muslin to a clean, upright container and leave to rest in the fridge. The oil can be used for up to 5 days. When ready to use, skim the oil from the top of the container to avoid any particles that have settled at the bottom
3
Place a frying pan over a high heat and add a dash of oil. Place the scallops in the pan and cook for a few minutes, turning once, until golden on both sides. Remove and set aside in the fridge to chill
To make the dressing, sauté the shallots with a dash of oil until translucent and soft. Mix together with the remaining ingredients, then set aside in the fridge
When ready to serve, shuck the oysters and clean out the shells. Remove the scallops from the fridge and dice into small pieces Chop the shucked oysters into similar-sized pieces and mix with the scallops
Spoon the yuzu dressing over the scallop and oyster mixture to taste. Divide the mixture between the oyster shells, add a spoonful of the spring onion oil and garnish with herbs and edible flowers. Serve immediately
