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).
6 Achill Oysters – shucked on half shell
6 Kilkeel king scallops, roe off and finely diced
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
50g of wasabi tobiko- Japanese flying fish roe
Ocean fresh & ready for the kitchen