Yesterday I celebrated my birthday (though, no guests or restaurant dinners this year…) and next week it’s already time for Christmas (and again no guests or restaurant dinners for most people, probably), so I thought it was time to get a little fancy schmancy for this week’s post. Just because we can’t have Christmas or New Year’s parties this year due to Covid-19, doesn’t mean we can’t have some good snacking going on to celebrate saying goodbye to potentially the worst year of this century, right?
Oysters make for a perfect luxurious little snack at any fancy occasion: they’re delicious, don’t have to be cooked, and come with their own little serving platter… And so do scallops, though they are usually quickly seared in a hot pan to bring out that perfect salty and sweet flavor (but can also be eaten raw when very fresh). While both are delicious on their own, a combination of these little sea-treasures makes for the ultimate seafood canapé, perfect for birthdays, the Festive season, New Year’s, or just because you deserve it.
These luxurious little canapés are bursting with flavor, combining briny raw oysters with lightly seared sweet scallops, an earthy, slightly-onion-y chive oil and some fresh and sweet pomegranate seeds and shallot-lime dressing. All that’s missing is a chilled glass (or two) of wine or champagne on the side… and perhaps one special person to share them with (or not… you can definitely be that someone to yourself!).
Raw oysters not your thing? Try this baked oyster canapé here.
Oyster, Scallop, Pomegranate and Chive Oil Canapés
- DF
Nutrition per portion
Ingredients
- For the chive oil:
- 25g fresh chives
- 125ml extra-virgin olive oil
- -
- Shallot-lime dressing:
- 1 small shallot
- Juice of 2-3 limes (you’ll need about 4 - 5 tablespoons of juice)
- -
- 6 fresh oysters
- 6 large sea scallops
- Salt and pepper, to taste
- -
- To garnish:
- Seeds of one small pomegranate (you won’t need all)
- Few sprigs of dill, or chervil
Method
- Make chive oil (this step can be done a day ahead of using):
- Set a very fine mesh sieve over a bowl.
- Puree fresh chives and extra-virgin olive oil in a food processor until well blended.
- Pour chive-oil mixture in a small saucepan over medium heat, stirring occasionally for about 4 - 5 minutes.
- Remove oil from heat and strain through the prepared sieve over the bowl. Leave to cool. Keep refrigerated until ready to use.
- Prepare the shallot-lime 'dressing’:
- Very finely dice the shallot. Add to a small bowl.
- Juice the lime(s) over the shallot. Stir to combine and refrigerate until ready to use.
- Sear the scallops:
- To open the scallops, hold the shell with the flat half of the shell facing upwards and the flat side facing towards your thumb. Stick a (regular table) knife between the shells and twist slightly to open the shells enough so that the knife can slide in. Slide the knife along the inside of the flat half of the shell to release the muscle. The shell should now pop open, making it easy to remove the flat side of the shell. Slide the knife under the scallop to release it and remove the skirts and roe (keep the orange roe and pan-sear it when you are cooking the scallops to have as a ‘chef’s snack’ ;)). Clean scallops until you are left with the clean white muscle.
- Pat dry the cleaned scallops and season with some salt and freshly cracked pepper on both sides.
- Heat a frying pan over high heat. Place the scallops in the hot pan (they should sizzle when they hit the pan). Cook on one side until a nice golden-brown sear forms (don’t touch them until you are ready to flip). Flip scallops only once and cook on the other side until golden and just cooked through. Remove from the pan onto a plate and let them cool or refrigerate until ready to use.
- To serve:
- When ready to serve, shuck the oysters and drain their liquor (the juices inside), but reserve about 2 – 3 tablespoons. Clean the rounded part of the shells and place on a steady serving tray, or plates. You can use crushed ice or coarse salt to keep them upright.
- Chop the oysters-meat into 0.5cm pieces (more or less) and do the same with the chilled, seared scallops. Add to a bowl and combine with the shallot-lime dressing and some of the oyster liquor to taste.
- Divide dressed oyster-scallop mixture between the cleaned, rounded parts of the shells.
- Drizzle over half a teaspoon (or more to taste) of the chive oil and garnish with pomegranate seeds and some herbs.
