Scrambled Oyster

Luigi Taglienti

Luigi Taglienti

8th February 2018
Luigi Taglienti

Scrambled Oyster

Scrambled Oyster from our seven-course Valentine's Day menu at LUME, Milan. Serves 4.


  • ⁣For the oyster cream:
  • 100ml seed oil (peanut oil)
  • 10ml lemon juice
  • For the scrambled oyster:
  • n°6 fresh opened oysters


⁣For the oyster cream:
Emulsify all the ingredients until you obtain a smooth and homogeneous emulsion.
For the scrambled oyster:
⁣In a bowl scramble the oysters with the fork until you obtain an emulsion.
Add 2 spoons of oyster cream and let it rest in the fridge.
⁣Finishing and presentation:
In a pan with a bit of clarified butter fry 4 slices of sandwich bread until they will become golden.
Lay down the scrambled oyster and finish with a veil of steamed pork cheek.

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