Seafood Recipes

Pacific Oysters with Salted Cream & Charred PeaSalad

Indulge in Pacific Oysters with Salted Cream & Charred Pea Salad—rich, fresh, and full of flavour. Order premium oysters from Pearl Seafoods for Sydney d...

Pacific Oysters with Salted Cream & Charred Pea Salad
4 People
Serves
15 Mins
Prep Time
5 Mins
Cook Time
Medium
Difficulty
Australian
Cuisine
ABOUT THIS

About This Recipe

Pacific Oysters with Salted Cream & Charred Pea Salad is a fresh, gourmet seafood dish that combines the briny flavors of premium Pacific oysters with the richness of salted cream and the earthy, smoky taste of charred peas. This elegant oyster recipe is perfect for seafood lovers seeking a sophisticated entrée. Ideal for dinner parties or special occasions, this dish showcases the finest Pacific oysters delivered fresh from Pearl Seafoods. Impress your guests with this easy-to-make
yet luxurious recipe, full of flavor and texture.

Ingredients

  1. 1 cup fresh peas (removed from pod)
  2. 1 tbsp grapeseed oil
  3. Pinch of salt (to taste)
  4. 1 small bunch sorrel (optional, for garnish)
  5. 1 small bunch native basil (optional, for garnish)
  6. ½ cup lightly whipped cream
  7. Generous pinch of salt
  8. 12 Pacific oysters (fresh, on the half shell)
  9. Crushed ice (for serving)

Method

  1. To make the pea salad, remove the fresh peas from their pod, then blanch them in boiling water for 45 seconds (60 seconds for larger peas). Drain and immediately transfer to a prepared ice bath. Peel the second membrane from each pea. Toss the podded peas with the grapeseed oil and a generous pinch of salt.
  2. Char the peas by grilling over high heat in a cast-iron pan, or by placing in a small pan and torching them with a blow torch, ensuring you do not overcook the peas. Transfer the charred peas to a bowl suspended over an ice bath. When ready to serve, combine the peas with the remaining pea salad ingredients and toss to combine. Season to taste with salt.
  3. To make the salted cream, in a medium bowl, generously season the lightly whipped cream with salt. Slice each oyster into 3 pieces. Place the oyster into the back of the shell and repeat with the remaining oysters.
  4. To serve, spread a little salted cream over each oyster, then spoon over the charred pea salad. Garnish with the sorrel and native basil leaves (if using). Fill a serving plate with crushed ice and place the oysters on top and serve.
From Our Kitchen

Chef's Tip

Fresh Pacific oysters pair best with contrast — cold, briny seafood against rich salted cream and warm charred vegetables. The key is restraint: lightly char the peas for smokiness without losing their sweetness, and keep the oysters chilled right until serving so their clean ocean flavour stays sharp, fresh, and beautifully balanced.

FEATURED

Featured Product

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Fresh pacific oysters arranged in a tray on crushed ice with lemon

Fresh Pacific Oysters

Medium / 1 Dozen

Freshly shucked Pacific oysters on the half shell, plump and...

$28.00 dozen
$28.00 dozen
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NUTRITION

Nutrition Per Serving

  • Calories 145 kcal
  • Total Fat 10.0 g
  • Total Carbohydrate 4.0 g
  • Protein 8.0 g
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