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Oyster Rockefeller Paired With Marques De Riscal Rioja

Ingredients
  Olive oil 2 Tablespoon
  Shallot 1⁄2 , dice
  Garlic cloves 2 , mince
  Heavy cream 1 Cup (16 tbs)
  Baby spinach 1 Cup (16 tbs)
  Oysters 6 , oysters and shells divided
  Chardonnay 1⁄3 Cup (5.33 tbs)
  Prosciutto ham 4 Tablespoon, julienned
  Parmesan cheese 1⁄2 Cup (8 tbs), shredded
  Kosher salt To Taste
Directions

GETTING READY
1. Preheat oven to 375 degrees Fahrenheit.

MAKING
2. In a large skillet with 1 tablespoon of olive oil, caramelize the shallots and garlic.
3. Add heavy cream and reduce.
4. In another pan with a little but of olive oil on high heat, cook the oysters. De-glaze with white wine and set aside.
5. Add the spinach, salt and pepper into the cream mix.
6. Lay out the oyster shells and place the cooked oysters on it.
7. Place the creamy spinach over it and finish with some prosciutto ham and shredded Parmesan cheese.
8. Place in the oven for 3-4 minutes.

SERVING
9. Plate, garnish with chopped fresh parsley and serve with Marques de Riscal Rioja wine.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Baked
Ingredient: 
Oyster
Interest: 
Aphrodisiac
Restriction: 
High Protein, Low Sugar
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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