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Oysters and scallops in their shells
Serves 12 as a canapé of 6 as a starter Starters and mains
Ingredients
- 12 scallops in the shell, cleaned rapeseed oil, for brushing
- 12 rock oysters chunks of bread, to serve (optional)
For the herbed hazelnut butter
- 30g whole hazelnuts
- 100g unsalted butter, at room temperature
- 8g chervil (or 8g more parsley)
- 8g tarragon leaves
- 1tbsp flat-leaf parsley leaves
- 1 shallot, finely chopped
- 2tsp lemon juice
For the smoked paprika butter
- 1tsp fennel seeds
- 1 shallot, chopped
- 4 garlic cloves, crushed
- 100g unsalted butter, at room temperature
- large pinch sea salt
- 2tsp flat-leaf parsley leaves
- 80g Italian hard cheese, grated
- 2tbsp lemon juice
- 2tsp Worcestershire sauce
- 2tsp cayenne pepper
- 4tsp smoked sweet paprika
Method
For the scallops
To make the herbed butter, preheat the oven to 200C/180C Fan/Gas 6 and roast the hazelnuts in a roasting tray for 6-8 minutes, until golden. Tip the nuts onto a tea towel and rub them to remove the skins. Pulse the nuts in a food processor to release their oils, then add the butter, herbs, a large pinch of salt and pepper, shallot and lemon juice. Blitz until you have a green-flecked butter. Spoon the butter into the centre of a piece of cling film, then roll it up tightly into a sausage shape. Keep chilled.
Light the barbecue and let it burn until the coals are glowing white hot. Brush the scallops on both sides with rapeseed oil and season with salt. Place in their shells on the barbecue for 1-2 minutes, until they start to colour. Turn them over and dot each with 2tsp of the herbed butter. Return to the barbecue for 1-2 minutes, until the butter has melted.
For the oysters
First, make the smoked paprika butter. Blitz the fennel seeds in a small food processor until ground, then add the shallot and garlic and blitz to a paste. Add the butter and remaining ingredients and blitz until you have a bright red butter. Spoon the butter into the centre of a piece of cling film, then roll it up tightly into a sausage shape. Chill.
Light the barbecue and let it burn until the coals are white hot. Now, shuck your oysters. Fold a tea towel into a strip and lie it on a chopping board (held in place underneath by some damp kitchen paper). Put the oysters on the towel, curved-side down, and wrap the tea towel over. Use a strong knife, preferably a shucking knife, to pierce the hinge, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the top shell. Disconnect the oyster from its shell so it slides out easily.
Slice 12 rounds of butter, place one on top of each oyster and put the oysters on the barbecue for 5-6 minutes, until bubbling. Serve with bread to mop up the juices.
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