Steamed Oysters and Scallops

Whether it’s the fact that it evokes memories of seaside vacations or because it pairs so well with champagne, there’s something incredibly luxurious about seafood. Oysters and scallops feel extra special and make for the perfect appetizer at your next holiday or celebration. 

We made ours even fancier and tastier by dressing them up with different toppings including mushrooms, pesto, tomatoes and gin! What’s more, no excessive prepping or cooking is needed. Just place your shellfish in Zepter Masterpiece Cookware, without adding any oil or water, cover and turn the heat on to low – that’s it!

When it comes to cooking shellfish there’s really only one rule – the fresher the better. Talk to your local fishmonger and make an order in advance, or inquire about their delivery schedule. If in doubt use the sniff test: shellfish should always smell like the ocean and an overly “fishy” smell probably indicates they’re past their prime. 

Bon appetit!

INGREDIENTS

• 2 kg oysters and scallops
• 2 onions
• 200 g mushrooms
• 200 g parmesan
• 100 g fresh basil
• 1 dcl. olive oil
• Lime
• Gin

PREPARATION

• Blend diced onion, mushrooms, parmesan, olive oil and fresh basil using the MixSy
• Place scallops in their shells into a cold Zepter Z-Q1918 pan, without adding any oil or water to the pan
• Add mushroom pesto to one scallop, onion, tomatoes and pesto to the second, pesto and parmesan to the third and pesto and lime to the fourth
• Cover and cook at low heat 90°C for 15 minutes
• Remove from heat source and set aside
• Add the oysters in their shells to a cold Zepter Z-FP2016-SC frying pan, without adding any oil or water to the pan
• Add mushroom pesto to one and gin, lime and pesto to the second
• Cover and cook at low heat 90°C for 10 minutes
• Squeeze lime juice over oysters and drizzle with olive oil

Chef Petra Geric