Oysters with Scallop Tartare
- ½ finely chopped shallot
- 2 tbsp white wine
- 18 fresh shucked oysters
- 12 scallops, roe removed, finely chopped
- 50g smoked salmon, finely chopped
- 1 lemon, halved
- Olive oil
- 1 tbsp chopped chives
- 3 tbsp salmon roe or similar caviar
- Mix the shallot with the wine in a small bowl and set aside. Finely chop the oyster flesh, and tip into a bowl with any juices. Clean the shells and place 3 on each plate. Drain the shallot and add to the bowl, then mix in the finely chopped scallops and smoked salmon with a squeeze of lemon and 1 tbsp of olive oil. Spoon the mixture into the oyster shells, scatter with chives and black pepper, and dot with some salmon roe. Serve chilled - perfect!
30 mins
6 serving