Oysters with Scallop Carpaccio

As a lover of exquisite cuisine, I am thrilled to bring you a tantalizing recipe that combines the brininess of oysters with the delicate sweetness of scallops. This dish is truly a symphony of flavors that will have your taste buds dancing with delight. Inspired by the master chef Éric Fréchon, this New Year's Eve appetizer is a showstopper that will impress your guests and leave them begging for more. The freshness of the seafood is enhanced by a lemony reduced cream, which adds a burst of tangy brightness to each bite. But that's not all - a drizzle of curry flavored olive oil takes this dish to a whole new level, infusing it with a subtle hint of spice and complexity.

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The sea sensation

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Amazing oysters from Ireland

Mise-En-Place

Shuck oyster accordingly. Rinse under cold water, drain and remove oysters from shells and refrigerate. After about 20 minutes, drain and save the second water for the sauce. Meanwhile, remove coral from each scallop and the small nerve attached to the muscle. Rinse (don't drench) several times in cold water to remove sand or grit and arrange on paper towels. Cut scallops into thin slices, and refrigerate. Combine curry with olive oil; set aside. Do not shake before using.

Oyster Flavored Sauce

Reduce heavy cream and lemon juice to the desired consistency. Add the second water from the oysters to the sauce, and season with fleur de sel and black ground pepper. In order to cool the sauce faster, transfer it to a frozen container and refrigerate.

Plating

Roughly chop oysters. Make a thin bed of chilled sauce. Arrange 5 or 6 scallop slices artfully, and season with fleur de sel and pepper. Top with some oysters, add a drizzle of curry flavored olive oil and lime zest.
Bon appétit!

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