Oyster and scallops with yuzu dressing

6
20 minutes

Ingredients

Spring onion oil

  • 25g of chives
  • 25g of leek, green parts only
  • 25g of spring onions, green parts only
  • 150ml of sunflower oil
  • sea salt to taste

Scallops and oyster

  • 12 scallops
  • 6 oysters
  • 1 dash of oil

Yuzu, soy and jalapeño dressing

  • 100ml of yuzu juice
  • 50ml of soy sauce
  • 1 garlic clove, puréed
  • 100g of shallots, finely diced
  • 50g of jalapeños, finely diced
  • 1 dash of vegetable oil

To serve

  • micro herbs
  • edible flowers

Method

1
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
  • sea salt to taste
  • 25g of chives
  • 25g of leek, green part from the top
  • 25g of spring onions, green part from the top
  • 150ml of sunflower oil
2
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
  • 1 dash of oil
  • 12 scallops
4
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
  • 1 dash of vegetable oil
  • 100g of shallots, finely diced
  • 1 garlic clove, puréed
  • 100ml of yuzu juice
  • 50ml of soy sauce
  • 50g of jalapeños, finely diced
5
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
  • 6 oysters
6
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
  • edible flowers
  • micro herbs