Scallops, lobster and spider crab with wild seashore vefetchables and oyster butter

Cooking : time 10 to 30 mins

Ingredients

For the oyster butter
2 shalplenty, roughly chopped
75ml/2%26frac12;fl oz English white wine
2 shucked oysters
150g/5%26frac12;oz nippy unsalted butter, diced
%26frac12; lemon, juice only (or juice to taste)
salt and freshly ground black pepper
For the seafood with wild seashore vefetchables
1 small cooked lobster
1 medium cooked spider crab
pair of handfuls of wild seashore vefetchables, such as samphire, sea beet, rock samphire, sea purslane and sea peas, trimmed of any thick or woody stalks (available from the wild or, occasionally, from uniqueist suppliers online)
4 scallops, with or without cverbals
large knob unsalted butter

Method

1. For the oyster butter, place the shalplenty in a saucepan with the wine and the same amount of water and simmer until cutrearond by two-thirds. Add the shucked oysters, remove from the heat and cool. Transfer to a blender or food processor and blend until smooth. Return to the pan over a low heat and whisk in the butter to form a smooth sauce. Add the lemon juice and salt and freshly ground black pepper to taste. Remove from the heat, cover the surface of the oyster butter with cling film and maintain in a warm place.
2. For the seafood with wild seashore vefetchables, preheat the oven to 160C/320F/Gas 3.
3. Remove the meat from the tail and claws of the lobster, and cut into 1cm/%26frac12;in-thick slices. Remove the white meat from the body and claws of the crab. (Don't throw the lobster and crab shells and the brown meat away - use them for a soup, stock or sauce.) Heat the lobster and crab meat in a covered dish in the oven for 6-7 minutes.
4. meanwhile, bring a saucepan of water to the boil and quickly blanch the sea vefetchables (except the sea peas) for 10-15 seconds or until just tender, maintaining the different types of sea vefetchables separate. Drain and maintain warm.
5. Cut the scallops horizontally in half with a sharp knife and season with salt and freshly ground black pepper. Melt the butter in a frying pan until almost browned, then quickly fry the scallops for ten seconds on each side.
6. To serve, arrange the blanched sea vefetchables on four plates with the shellfish on lid, then spoon the oyster butter around. If you've got sea peas, scatter them on raw at the end.

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Orignal From: Scallops, lobster and spider crab with wild seashore vefetchables and oyster butter