Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1/2 peeled small diced yellow onion
  • 2 cloves finely minced garlic
  • 2 cups heavy cream
  • 4 cups packed baby spinach
  • 24 whole shucked oysters on the half shell oysters and shells divided
  • 1/4 cup chardonnay wine
  • 2 ounces julienne prosciutto ham
  • 2 ounces shredded asiago cheese
  • 3/4 cup breadcrumbs
  • shredded Parmesan cheese
  • sea salt and fresh cracked pepper to taste

Instruction

  • Preheat the broiler to high heat.
  • In a large sauté pan on medium heat with 1 tablespoon of olive oil, add the onions and garlic and cook for 4 to 5 minutes while constantly stirring.
  • Once they are lightly brown, add in the cream and reduce until the cream is the consistency of Alfredo sauce.
  • Once the heavy cream is to the desired consistency, add in the baby spinach and cook until mixed in and slightly wilted.
  • Season the mixture with salt and cracked black pepper. Set the pan aside.
  • In a separate medium sauté pan on medium-high heat with 1 tablespoon of olive oil, add in the raw oysters (without the shell) and sauté for 1 to 2 minutes to slightly cook.
  • Add the Chardonnay wine to deglaze the pan while you sauté the oysters for 1 to 2 minutes.
  • Place the oyster shells on a sheet pan and divide the cooked oysters among the shells. There should be 1 oyster for 1 shell.
  • Top each oyster with a little bit of the cream-baby spinach mixture followed up with julienne prosciutto ham and shredded asiago cheese. Divide all the ingredients between the oysters.
  • Finish by evenly sprinkling on the breadcrumbs and then parmesan cheese.
  • Broil the pan of oysters in the oven on high for 2 minutes or until the cheese is melted and golden brown.
  • To Plate: Remove oysters and shells from the pan and add to a tray along with lemon slices.