Oyster and scallops with yuzu dressing

  • Canapé
  • medium
  • 6
  • 20 minutes, plus 1 hour chilling time

PT20M

PT1H

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Ingredients

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Imperial

Spring onion oil

Scallops and oyster

Yuzu, soy and jalapeño dressing

To serve

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
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
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
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
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
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