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Oysters with scallops and beans

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Oysters with scallops and beans

At a glance

Serves:
4
Difficulty:
Easy
 
 

Iker Erauzkin

Read interview with:

© Becky Lawton

Ingredients

    • 2 cans of oysters
    • 8 large scallops
    • 8 sheets of tomato confit
    • 200g cooked green beans
    • 200g tender Broad beans
    • 1 bunch of wild Asparagus
    • Olive oil
    • 2 Cloves garlic

Method

  1. In a frying pan with a drizzle of olive oil, sauté the garlic with the beans and wild Asparagus, for 3-4 minutes.
  2. Meanwhile on a flat-top grill with a pinch of salt, fry the scallops for a couple of minutes until golden brown.
  3. Serve the scallops topped with tomato confit and oysters, and with sautéed beans on the side.

Tip

You can use any vegetable you like, or make a vegetable cream. A lightly grilled fish goes great with oysters and makes a great contrast.

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