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Maryland Fall Seafood Recipes
OYSTERS ON THE HALF SHELL, MEDITERRANEAN STYLE Ingredients: Coarse salt sufficient to cover baking pans to 1/4” depth 2 dozen Maryland oysters, in shell 2 slices prosciutto, cut into 24 strips 2 Tbs. pine nuts Mediterranean-style sauce: 1/4 cup sherry wine vinegar 2 tablespoons dry white wine 1 Tbs. roasted red pepper, finely chopped 1 Tbs. pitted Kalamata olives, finely chopped 1 Tbs. finely sliced basil Preheat oven to 450º. Spread coarse salt evenly over shallow baking pans with an edge, such as a pizza pan. Open oysters, keeping oyster (and as much of liquid as possible) in deep half of shell; discard other half. Arrange oysters in a single layer on salt. Place prosciutto strips on each oyster. Sprinkle each oyster with 1/4 teaspoon pine nuts. Bake for 6 to 8 minutes until edges of oysters begin to curl. Meanwhile, combine the vinegar, white wine, olives, shallot and basil in a small bowl. Remove oysters and dot each with a spoonful of Mediterranean-style sauce; serve. Makes 2 dozen. |
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