Preparation :
Open the oysters with an oyster opener and remove them from the shell.
If they get fresh scallops. They must remove the sphincter after opening the shells. For frozen scallops, use the scallop meat as is.
Rinse the various lettuces and drain them on a colander.
Peel and dice the shallots.
Peel the tomatoes. Remove the seeds with a spoon and dice the tomatoes as well.
Chop the chives finely.
Preparation :
Mix the aceto balsamic vinegar with the olive oil. Add the diced shallots and tomatoes and stir. Add the chives to the dressing just before serving.
Poach the oysters and scallops in the fish stock.
Arrange the salads on a plate, add the oysters and scallops. Pour the tomato vinaigrette over them.
Garnish with some lentil sprouts, chickpeas and cherry tomatoes if desired.
Our tip: Always use fresh chives if possible!
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