Oyster with Scallop Tartare

Instructions:

Place the oyster on crushed ice.

Mix all of the ingredients for the dressing and combine with the scallops in a chilled bowl and mix well.

Spoon generously on top of the oysters and top with wasabi flying fish roe (available from Larousse Foods or any leading fishmongers).

You will need:

6 Achill Oysters – shucked on half shell
6 Kilkeel king scallops, roe off and finely diced

For the dressing:

100 ml light soy sauce
A splash of fish sauce
3 drops of sesame oil
1 tsp of finely chopped coriander
A splash of rice wine vinegar
Pinch of palm sugar
To garnish
50g of wasabi tobiko- Japanese flying fish roe