Sea Urchin or Oyster Revuelto


Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

We get live sea urchins from the west coast of Ireland from November to February. They are delicate taste bombs of the sea, rivalled only by oysters, yet slightly sweeter. We use scissors to cut a hole in the underside before scooping out the miraculous roe and eating it raw or adding it to a revuelto.


  • 3 tablespoons extra virgin olive oil
  • 2 spring onions, finely chopped, including the green part
  • 4 organic or


Heat the oil in a pan over a medium heat, add the spring onions and sauté for a couple of minutes, or until soft and sweet. Do not season the dish until the sea urchin roe has been added, as it tends to be quite salty and you may not need any extra salt. Reduce the heat to very low and stir in the eggs and the roe (or oysters). Continue stirring until the mixture looks creamy and pale and the e