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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.
