Salad of scallops or oysters
Instructions
Brush oysters under running water, open them, remove the fruit and collect the escaping liquid in a pan.
Remove the clam from scallops and cut it into thick slices.
Stir chopped shallots, white wine, Vermouth, lemon juice and fish stock fish Oyster liquid, flavored with tabasco sauce and simmer it until reduced by half, then bake briefly oysters and scallops; turn off the heat and let cool.
Remove seafood from the Pan and riducetene the cooking again, so you get about 2 tablespoons, then pass through a fine sieve.
Mix, in a terrinetta, with balsamic vinegar and olive oil, season the sauce with salt and pepper and add chopped zucchini.
Split into four individual dishes, salad, green beans, oysters and scallops, nappate with Zucchini sauce and serve.
Ingredients and dosing for 4 persons
- 12 oysters
- 12 scallops
- 1 tablespoon of finely chopped shallots
- 4 tablespoons of dry white wine
- 6 tablespoons of fish fish stock (see recipe)
- 1 tablespoon of dry vermouth
- 1 teaspoon of lemon juice
- 6 drops of tabasco
- 1/2 head of frisee salad
- 80 g of boiled beans
- For the sauce:
- 2 tablespoons of olive oil extra virgin
- Salt
- Pepper
- 30 g of chopped zucchini