Ingredients
For the oyster butter
2 shallots, roughly chopped
75ml/2½fl oz English white wine
2 shucked oysters
150g/5½oz cold unsalted butter, diced
½ lemon, juice only (or juice to taste)
salt and freshly ground black pepper
For the seafood with wild seashore vegetables
1 small cooked lobster
1 medium cooked spider crab
couple of handfuls of wild seashore vegetables, such as samphire, sea beet, rock samphire, sea purslane and sea peas, trimmed of any thick or woody stalks (available from the wild or, occasionally, from specialist suppliers online)
4 scallops, with or without corals
large knob unsalted butter

Method
1. For the oyster butter, place the shallots in a saucepan with the wine and the same amount of water and simmer until reduced by two-thirds. Add the shucked oysters, remove from the heat and cool. Transfer to a blender or food processor and blend until smooth. Return to the pan over a low heat and whisk in the butter to form a smooth sauce. Add the lemon juice and salt and freshly ground black pepper to taste. Remove from the heat, cover the surface of the oyster butter with cling film and keep in a warm place.
2. For the seafood with wild seashore vegetables, preheat the oven to 160C/320F/Gas 3.
3. Remove the meat from the tail and claws of the lobster, and cut into 1cm/½in-thick slices. Remove the white meat from the body and claws of the crab. (Don't throw the lobster and crab shells and the brown meat away - use them for a soup, stock or sauce.) Heat the lobster and crab meat in a covered dish in the oven for 6-7 minutes.
4. Meanwhile, bring a saucepan of water to the boil and quickly blanch the sea vegetables (except the sea peas) for 10-15 seconds or until just tender, keeping the different types of sea vegetables separate. Drain and keep warm.
5. Cut the scallops horizontally in half with a sharp knife and season with salt and freshly ground black pepper. Melt the butter in a frying pan until almost browned, then quickly fry the scallops for ten seconds on each side.
6. To serve, arrange the blanched sea vegetables on four plates with the shellfish on top, then spoon the oyster butter around. If you've got sea peas, scatter them on raw at the end.