Pecan Breaded Oysters
Yield
4 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
vanilla bean
split in half |
*
|
| 1 | medium |
cucumbers
peeled, seeded, diced |
|
| 4 | ounces |
heavy whipping cream
or heavy whipping cream |
|
| 4 | ounces |
butter, unsalted
|
|
| 1 | pinch |
salt
to taste |
*
|
| 1 | pinch |
black pepper
to taste |
*
|
| 4 | large |
italian plum (roma) tomatoes
peeled, seeded, diced |
|
| 5 | ounces |
pecan halves
|
|
| 8 | ounces |
all-purpose flour
|
|
| 16 | each |
oysters
raw, reserve bottom shell |
|
| 1 | tablespoon |
butter
or vegetable oil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
vanilla bean
split in half |
*
|
| 1 | medium |
cucumbers
peeled, seeded, diced |
|
| 115.6 | ml/g |
heavy whipping cream
or heavy whipping cream |
|
| 115.6 | ml/g |
butter, unsalted
|
|
| 1 | pinch |
salt
to taste |
*
|
| 1 | pinch |
black pepper
to taste |
*
|
| 4 | large |
italian plum (roma) tomatoes
peeled, seeded, diced |
|
| 144.5 | ml/g |
pecan halves
|
|
| 231.2 | ml/g |
all-purpose flour
|
|
| 16 | each |
oysters
raw, reserve bottom shell |
|
| 15 | ml |
butter
or vegetable oil |
|
Directions
STEP ONE: The Sauce-- To prepare sauce, combine first three ingredients and bring to a boil. Reduce slightly, allowing vanilla flavor to come out. Whisk in butter.
Season to taste. Add tomatoes and set aside.
STEP TWO: The Oysters-- To prepare oysters, grind pecans and flour in food processor, making pecan meal. Dredge oysters in pecan meal.
Sauté in small, nonstick pan with vegetable oil or butter for two minutes on each side over high heat.
STEP THREE: Place four shells on each of four plates, spoon sauce into shells, and place one oyster on top of each.
