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1
Rinse and drain the oysters, then dry them thoroughly on paper towels.
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2
On a plate or pie tin, combine the bread crumbs and herbs.
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3
Dip the oysters in frothy egg whites and then in herbed bread crumbs.
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4
Press the oysters in the crumbs to ensure an even coating.
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5
Lay the oysters on a tray in one layer and set aside or refrigerate (uncovered) until ready to cook.
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6
Prepare the spinach and divide among four plates.
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7
Arrange mushroom slices around the spinach.
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8
Heat 1 inch of olive oil in a medium skillet over medium-high heat.
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9
Add the oysters and cook until evenly golden brown, about 4 minutes.
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10
Divide oysters evenly among the four plates.
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11
Drizzle with the dressing and sprinkle with scallions.
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12
Serve immediately.
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13
Whisk together the shallots, vinegar, mustard, and lemon juice in a small bowl.
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14
Slowly whisk in the olive oil until the dressing is creamy and emulsified.
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15
Stir in the rosemary and season with salt, pepper, and hot sauce.
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16
Taste and adjust seasonings, adding more oil if the dressing is too sharp.
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17
For this dish, I suggest panfrying in olive oil because I love the flavor, but you can use any neutral vegetable oil, such as canola or peanut.
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18
Either way, you should use enough oil to completely cover the bottom of the pan, and make sure it gets good and hot (but not smoking).
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19
To reduce spattering when frying, see that your oysters are dry before dipping them into the egg white and bread crumbs.
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20
You might also invest in a spatter screen, which is inexpensive and works well.
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21
If your mushrooms arent nice enough to use raw, you can saute them.
