Raw Oysters and Seared Scallops with Truffle

Credit: Didier Loire
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Step 1: Oysters

Open the oysters with an oyster knife. Remove the top shell and reserve the juices in a small, stainless steel bowl, filtering it through a muslin cloth.

Delicately scrape the oysters out and remove any the small shell splinters.

Step 2: Scallops

Open the scallops. Remove the top shells, and remove the scallops from their shells, making sure not to damage them.

Remove the frill, any sandy parts, and the nerve against the meat. Rinse the scallops well under running tap water, and drain on a slotted stainless steel rack. Pat dry between two dishtowels.

Set the frill aside for the stock.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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