Oysters Saltimbocca With Lemon-Butter-And-Sage Sauc

Name: Oysters Saltimbocca With Lemon-Butter-And-Sage Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dozen oyster, with shells (preferably Maryland oysters); rock salt (optional); 2 tablespoons olive oil; 3 slices prosciutto, chopped (1 or 2 ounces); 1 garlic clove, crushed; 2 tablespoons sage, fresh, chopped; 8 round buttery crackers, finely crushed; 2 tablespoons white wine; 1 tablespoon lemon juice; ½ tablespoon lemon zest; 2 tablespoons grated parmesan cheese; black pepper; ¼ cup butter; 1 tablespoon sage, fresh, chopped; 1 dash hot sauce; black pepper; 1 lemon, juice of; fresh lemon slice; sage leaf

Servings: persons

1 dozen oyster, with shells (preferably Maryland oysters)
rock salt (optional)
2 tablespoons olive oil
3 slices prosciutto, chopped (1 or 2 ounces)
1 garlic clove, crushed
2 tablespoons sage, fresh, chopped
8 round buttery crackers, finely crushed
2 tablespoons white wine
1 tablespoon lemon juice
½ tablespoon lemon zest
2 tablespoons grated parmesan cheese
black pepper
¼ cup butter
1 tablespoon sage, fresh, chopped
1 dash hot sauce
black pepper
1 lemon, juice of
fresh lemon slice
sage leaf

1
Preheat oven to 450 degrees F.
2
Scrub the oysters with cold water.
3
Shuck the oysters, keeping the oyster meat in the deep part of the shell.
4
Arrange the oysters in a baking dish on a bed of rock salt or other coarse salt (the salt is optional, but it keeps the oysters from slipping in the baking dish).
5
Heat the oil in a nonstick skillet over medium heat.
6
Add the prosciutto, garlic and sage.
7
Cook for 1 to 3 minutes or until prosciutto is slightly crisp; stirring often.
8
Place the prosciutto mixture, cracker crumbs, wine, lemon juice, zest and cheese in a small bowl.
9
Add pepper to taste and mix well.
10
Top each oyster with some prosciutto mixture.
11
Bake until edges of oysters begin to curl, anywhere from 7 to 12 minutes,depending on size of oysters and the characteristics of the oven.
12
To make sauce, melt butter in a small pan.
13
Add sage, hot sauce and pepper to taste.
14
Add the lemon juice slowly, tasting as you go.
15
Serve the oysters with the sauce and garnish with lemon slices and sage, if desired.

1680

kcal

Calories

183

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 dozen oyster, with shells (preferably Maryland oysters), rock salt (optional), 2 tablespoons olive oil, 3 slices prosciutto, chopped (1 or 2 ounces), and more.

Yes, Oysters Saltimbocca With Lemon-Butter-And-Sage Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oysters Saltimbocca With Lemon-Butter-And-Sage Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions