I had an Oysters Kilpatrick the other night which had me thinking about an oyster recipe. This week’s recipe is for those who enjoy preparing dishes that ‘look’ expensive, but the clever shopper can make this very inexpensively. The secret is going to the local markets, and the small seafood stalls will be able to supply the scallops and oysters. It is also a very easy to prepare soup. It is not a quick soup, however, as it is necessary to let the soup stand to take on the subtle flavors. If you do not have a can of chicken soup, you can substitute 400 ml of chicken stock.
Cooking Method
Place scallops and butter in a saucepan and gently sauté for 2 minutes, adding the oysters after one minute. Remove scallops and oysters and set aside.
Place all remaining ingredients in the pan and simmer covered for 10 minutes. Allow to stand for 1 hour, then remove the bay leaf, add the seafood and bring up to heat and then serve immediately.
| Ingredients | serves2-4 |
| Scallops (shelled) | 1 cup |
| Oysters (shelled) | 1 cup |
| Butter | 1 tbspn |
| Chicken soup | 400 ml can |
| Medium size red chilli (sliced) | 1 |
| Celery sliced | 1 stalk |
| Onion sliced | ½ |
| Bay leaf | 1 |
| Ginger finely chopped | 1 tbspn |
| Lime juice | from 1 lime |
