Back home
Ingredients
Method
- 100ml olive oil
- 2 lemons, zest only
- 4 tbsp white wine vinegar
- Pinch of salt
- 8 raw oysters, shelled
- 2 tbsp olive oil
- 28 queen scallops
- 1 lemon, juice only
- Salad leaves, to serve
- Pickles, to serve
- Make the dressing by adding all of the ingredients, along with about 50ml of water, to a food processor and blending until smooth.
- Season the scallops with salt, then cook them by heating a splash of olive oil in a pan, then adding the scallops and cooking for 60 seconds on each side (do not move them in the pan apart from flipping them over!). Splash with lemon juice, then pile onto the salad leaves, and drizzle with the dressing.
10 mins
4 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box