Scallop Or Oyster Salad

Preparation:

Preparation: Brush the oysters under running water, open them, remove the fruit and collect the liquid that comes out in a pan. Remove the shellfish from the scallops and cut into thick slices. Mix the chopped shallot, the white wine, the Vermouth, the lemon juice and the fish fumet with the oyster liquid, flavor with the tabasco and boil everything until it is reduced by half, then cook the oysters and scallops briefly; turn off the flame and let it cool. Remove the seafood from the pan and reduce the cooking liquid once more, so as to obtain about 2 tablespoons, then pass it through a fine sieve. In a bowl, mix it with the balsamic vinegar and olive oil, season the sauce with salt and pepper and add the chopped courgettes. Divide the salad, green beans, oysters and scallops into four individual plates, sprinkle with the courgette sauce and serve.