Oyster and scallops with yuzu dressing
Item 1 of 1
- medium
- 6
- 20 minutes
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.
First published in 2019
Ingredients
Metric
Imperial
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
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
SAVE RECIPE
Equipment
- Blender
- Fine sieve
- Muslin cloth or a coffee filter
- Oyster knife
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
First published in 2019
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