French🐟 Seafood

Oysters with Scallop Carpaccio

Name: Oysters with Scallop Carpaccio
Cuisine: French
Ingredients: ~6-8 oysters; ~3-4 scallops; ~1 cup heavy cream; a dash lemon juice; ~3 tbsp curry flavored olive oil; ~¼ tsp fleur de sel; ~¼ tsp black ground pepper; ~¼ cups oyster water

Low-cal

Adapted from a video by Bruno Albouze

Oysters with Scallop Carpaccio – Bruno Albouze

Watch on YouTube

Ingredients

oysters~6-8est.
scallops~3-4est.
heavy cream~1 cupest.
lemon juicea dash
curry flavored olive oil~3 tbspest.
fleur de sel~¼ tspest.
black ground pepper~¼ tspest.
oyster waterthe liquid released from the oysters after rinsing, reserved for the sauce~¼ cupsest.

Steps

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1
Prepare the sauce by pouring heavy cream into a saucepan with a dash of lemon juice, then reduce it by half
2
Rinse the oysters under running water to remove any shell fragments, or soak them in cold water
3
Drain the oysters and let them sit for a few minutes to release their secondary liquid
4
Add the reserved oyster liquid to the reduced cream sauce, season with salt and pepper, then let cool and refrigerate
5
Thinly slice the scallops and season with fleur de sel
6
Roughly chop the oysters
7
Plate the oysters and scallop carpaccio, drizzle with curry flavored olive oil, season with black pepper, and serve

Oysters with Scallop Carpaccio

Ingredients

Steps

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