Proscuitto Wrapped Baked Oysters Recipe
oven roasted tomato, garlic spinach, dill hollandaise
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Ingredients
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Oysters
Oven Roasted Tomatoes
Garlic Spinach
Dill Hollandaise
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Oysters
Carefully shuck the oysters and place them on a baking tray. Discard the top shell and reserve the bottom shell with the oyster.
- 3
Wrap with Prosciutto
Take a slice of prosciutto and wrap it around each oyster, securing it gently.
Oven Roasted Tomatoes
- 4
Prepare the Tomatoes
In a mixing bowl, combine cherry tomatoes, olive oil, salt, black pepper, and fresh basil. Toss until evenly coated.
- 5
Roast the Tomatoes
Spread the tomatoes onto a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are blistered and tender.
Garlic Spinach
- 6
Sauté Garlic
In a skillet, heat olive oil over medium heat. Add minced garlic cloves and sauté for about 1 minute until fragrant.
- 7
Add Spinach
Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted. Season with salt and pepper to taste.
Dill Hollandaise
- 8
Melt Butter
In a small saucepan, melt the butter over low heat. Allow it to cool slightly.
- 9
Whisk Egg Yolks
In a mixing bowl, whisk the egg yolks until they are pale and thick.
- 10
Final Assembly
- 11
- 12
Bake Oysters
Place the assembled oysters in the oven and bake for 10-12 minutes, or until the prosciutto is crispy.
- 13
Serve with Hollandaise
Drizzle the dill hollandaise over the baked oysters and serve immediately.
