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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Oysters on the Half-Shell with Scallops, Horseradish, Lime and Golden Osetra Caviar

Lobo
Lobo
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Join date : 2013-01-12

Oysters on the Half-Shell with Scallops, Horseradish, Lime and Golden Osetra Caviar Empty Oysters on the Half-Shell with Scallops, Horseradish, Lime and Golden Osetra Caviar

Post by Lobo Thu 28 Jan 2016, 11:42 pm

Oysters on the Half-Shell with Scallops, Horseradish, Lime and Golden Osetra Caviar Img90l
Oysters on the Half-Shell with Scallops, Horseradish, Lime and Golden Osetra Caviar
Oysters on the Half-Shell with Scallops, Horseradish, Lime and Golden Osetra Caviar Translucent
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Prep Time: 40 minutes
Cook Time: 0 minutes
Servings: 20
The key to preparing this recipe is to use impeccably fresh ingredients. When you go to the fish market, ask for suggestions for oysters and scallops that are suitable for the dish.






  • 252

Ingredients:


  • 40 oysters, well scrubbed and rinsed
  • 7 large fresh sea scallops, each cut
      horizontally into 6 thin slices
  • 3 limes
  • 4 tsp. freshly grated horseradish
  • 6 drops Tabasco sauce
  • Freshly ground pepper, to taste
  • Coarse salt, to taste
  • 4 small pink radishes, thinly sliced crosswise
  • 6 oz. golden osetra caviar
  • 1 celery heart, tender yellow leaves only

Oysters on the Half-Shell with Scallops, Horseradish, Lime and Golden Osetra Caviar Wine-pairing-icon-white

Wine Pairing

This pairs well with medium-bodied sparkling wines like the Dominio de la Vega Cava Brut Reserva Especial, Utiel-Requena from our Wine Club.

Directions:

Cover several serving platters with a large amount of crushed ice. Shuck the oysters, reserving their liquid, and place each oyster in the deep half of its shell on the ice. Place a slice of scallop on top of each oyster and refrigerate. Cover with plastic wrap if you do not plan to serve immediately.

To prepare the marinade, strain the oyster liquid into a small bowl. Juice 2 of the limes and add the juice to the bowl. Finely grate the zest of the remaining lime and cut away all of the white pith to expose the flesh. Segment the lime and cut the flesh into small dice. Add both zest and fruit to the bowl, then whisk in the horseradish, Tabasco and pepper.

To serve, sprinkle each scallop slice with a couple of grains of coarse salt. Drizzle about 1/4 tsp. of the marinade over each oyster and scallop, and garnish with a radish slice, golden osetra caviar and some celery heart leaves. Makes 40 canapés; serves 20.
Daniel Boulud, Chef, Restaurant Daniel, New York City

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