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 of Ingredients
- 1
Prepare the Oysters
Preheat the oven to 400°F (200°C). Clean the oysters thoroughly under cold water. Shuck the oysters and place them on a baking sheet, keeping the oyster meat in the shell.
- 2
Wrap with Prosciutto
Wrap each oyster with a slice of prosciutto securely and set aside.
- 3
Prepare Oven Roasted Tomatoes
In a bowl, toss cherry tomatoes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the preheated oven for about 20 minutes, or until soft and slightly caramelized.
- 4
Sauté Garlic Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add fresh spinach, salt, and pepper. Cook until spinach is wilted, about 3-4 minutes. Set aside.
Making the Dill Hollandaise
- 5
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard. Place over a pot of simmering water (double boiler method) and whisk until the mixture is thickened and pale, about 3-5 minutes.
- 6
Incorporate Butter
Gradually add melted unsalted butter while whisking continuously until the sauce is smooth and thick. Stir in fresh dill and season with salt to taste.
Assembling and Baking
- 7
Assemble the Dish
On each oyster, place a spoonful of sautéed garlic spinach and a few roasted cherry tomatoes. Drizzle with the dill hollandaise sauce.
- 8
Bake the Oysters
Bake the assembled oysters in the oven for about 10-12 minutes, or until the prosciutto is crispy and the oysters are heated through.
- 9
Serve
Remove from the oven and let cool for a minute. Serve warm, garnished with extra dill if desired.