Achill Oyster with Scallop Tartare

Achill Oyster with Scallop Tartare

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byHugh O’Malley owner of Achill Oysters

of Ennis, Co. Clare

Achill Oysters produces farmed Pacific oysters close to a beautiful beach on the Atlantic Ocean around Achill Island. In Ennis, Hugh O'Malley process Read More
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Prep Time

15 Minutes

Cooking Time

0 Minutes

Serves

4-6 People

Ingredients

  • 6 Achill oysters – shucked on half shell
  • 6 Kilkeel king scallops, roe off and finely diced

For the dressing:

  • 100ml light soy sauce
  • A splash of fish sauce
  • 3 drops of sesame oil
  • 1 tsp of finely chopped coriander
  • A splash of rice wine vinegar
  • Pinch of palm sugar

To garnish:

  • 50g of wasabi tobiko- Japanese flying fish roe

Method

Place the oyster on crushed ice.

Mix all of the ingredients for the dressing and combine with the scallops in a chilled bowl and mix well.

Spoon generously on top of the oysters and top with wasabi flying fish roe (available from Larousse Foods or any leading fishmongers).

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