- For the oyster cream:
- 100ml seed oil (peanut oil)
- 10ml lemon juice
- For the scrambled oyster:
- n°6 fresh opened oysters
Scrambled Oyster
Luigi Taglienti
8th February 2018
Scrambled Oyster
Scrambled Oyster from our seven-course Valentine's Day menu at LUME, Milan. Serves 4.
Ingredients
Method
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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