Virginica oysters on the half shell and diver scallop crudo with basil oil and Meyer lemon
Jeff Groh Sommelier, Ten 01
Chehalem, 2008 Chardonnay ‘Inox’
For the basil oil:
Blanch 3 oz of basil in boiling water for 20 seconds; then shock in ice water for 30 seconds.
Drain well, squeezing out any liquid if necessary.
Pour 6 oz of olive oil in a blender, add basil, and blend on highest setting for 3 minutes.
Pass oil through a fine mesh strainer and into a squeeze bottle.
Oysters and Scallops:
Shuck 6 oysters, scraping all muscle off the top shell, and wash and reserve for plating.
Thinly slice 1 scallop with a very sharp knife, cutting no more than ¼-inch-thick slices.
Place scallops in a small bowl, squeeze the juice from half a Meyer lemon over the slices, add 1 tbsp basil oil, and gently toss to coat well. Chill until ready to serve—but don’t prepare much earlier than you plan on serving.
Crush enough ice to create a good base for serving the shellfish.
Alternate oysters on the half shell with the cleaned oyster top shells until all 12 are arranged on the platter.
Place one scallop slice on each of the cleaned shells.
Top each scallop slice with a small celery leaf and a bit of Meyer lemon zest, then top with a small pinch of Maldon fleur de sel.