Ingredients (serves 4)
– 4 Large scallops (and shells)
– 200g Cockles
– 200g Clams
– 400g Mussels
– 8 Lindisfarne oysters
– 4 Razor clams
– 4 Langoustines (cooked & split in half, lengthways)
– 175g Unsalted butter – softened
– 4 Cloves garlic – very finely chopped
– 50g Parsley – chopped
– 2 Lemons
– 200mls Dry white wine
– Salt & Pepper
Ensure all shellfish has been scrubbed to remove any sand. To make the garlic butter: mix the softened butter, garlic, parsley and the juice of 1 of the lemons together. Check the seasoning.
Open the oysters and cook under a hot grill along with the langoustines for 2 minutes and set aside. Heat a non-stick frying pan over a moderate heat. Sear the scallops for 1 minute either side before placing back into the shells
To cook the mussels, cockles, clams and razors: heat a separate larger pan, throw in the shellfish and add the wine – quickly put on a tight fitting lid and steam for 2 ½ minutes or until all the shells have opened. Once cooked quickly remove the shells and set aside but retain the cooking juices.
Prepare the cooked razor clams by removing the dark sack from the centre as this may contain sand. Arrange all of the cooked shellfish into a nice serving platter and keep warm in a low oven. Put the juices back into a pan, bring to the boil before adding the garlic butter and continue to boil for 2 minutes. Check the seasoning.
Cut the remaining lemon into 4 nice wedges to serve with the shellfish. Pour the sauce over the shellfish and serve.