Oysters Rock

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   1.

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   Preheat oven to 375 degrees F. In a medium sized saute pan on medium-high heat with 1 tablespoon of olive oil, caramelize the shallots and garlic.

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   Once brown add in the cream, turn the heat down to medium and reduce until the cream is the consistency of Alfredo sauce.

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   2.

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   Once the heavy cream is to the desired consistency add in the baby spinach and cook until mixed in and slightly wilted.

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   Season the mixture with salt and cracked black pepper.

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   Set pan aside.

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   3.

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   In a separate small saute pan on medium-high heat with 1 tablespoon of olive oil add in the raw oysters (without the shell) and saute for 1 to 2 minutes to slightly cook.

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    Add the Chardonnay wine to deglaze the pan while you saute the oysters for a further 2 minutes.

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    3.

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    Place the oyster shells on a sheet pan that youve lined with parchment paper and divide the cooked oysters amongst the shells.

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    There should be 1 oyster for 1 shell.

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    4.

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    Top each oyster with a little bit of the cream-baby spinach mixture followed up with julienne prosciutto ham and shredded Parmesan cheese.

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    Note: Simply divide all the ingredients between the oysters.

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    5.

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    Bake the pan of oysters in the oven at 375 degrees F for 4 to 5 minutes or until the cheese is melted and golden brown.

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    6.

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    To plate: Remove oysters and shells from the pan and add to a white plate.

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    Garnish with chopped fresh parsley.

* Per serving · 4 servings · Values may vary.