I wanted to do something extravagant and dramatic for Christmas so this shellfish platter very much ticks that box. You can do either the oysters of the scallops separately but together they are very impressive and not difficult to do once you have someone handy to open the oysters.
Ingredients
Allow 1 oyster and 1 scallop per person as an appetiser.
For the scallops
- A drizzle of olive oil
- 1 medium scallop per person
- Salt and pepper
- Scallop shells
For the sauce
- Juice of 1 orange
- 100g butter
- Sprig of rosemary
- Pinch of smoked paprika
Method
For the oysters:
Open the oysters and loosen them from the shell, when ready to serve grill 1 piece of chorizo per oyster and serve hot on top.
To make the sauce for the scallops:
- Take the juice of 1 orange and reduce by half with a sprig of rosemary and a pinch of smoked paprika.
- Whisk 100g of cold butter into the hot orange juice and set aside.
For the scallops:
- Heat the olive oil until gently smoking.
- Place the scallops in the pan and cook for 1 minute on each side or a little bit longer if the scallops are larger.
- Transfer to the shells and spoon over the orange and rosemary sauce.
- Serve with the oysters on a platter on a bed of seaweed or rock salt.
