Cool oyster dish makes easy seasonal transition Dinner: Fresh oysters make a bed amid greens, beans and lemons.

Fast & Fresh

September 16, 1998|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

Refreshing and satisfying, this quick dish makes an easy transition from summer into fall - when our great oysters are back in season, yet we're still dealing with the lingering heat. Buying fresh oysters is best. You may ask your fishmonger to shuck the oysters and save the shells for you. (They are great to save and have on hand if you use jarred oysters and need shells for presentation).

Serve some hearty bread with the entree salad or bread sticks or crunchy lavosh crackers.

For dessert, just indulge in some chocolate ice cream or some frozen yogurt sprinkled with crushed peanut crunch candy bars.

Menu

Cool Oyster Plate

Garlic Green Beans

Chocolate Crunch Ice Cream

Cool Oyster Plate

Serves 4

24 medium size raw oysters with 24 oyster shells

1 egg, lightly beaten

1 tablespoon milk

3/4 cup yellow cornmeal

3/4 teaspoon seafood seasoning

2 tablespoons canola oil

4 cups mixed salad greens

lemony salad dressing

about 1/2 cup tartar sauce

16 ounces fresh green beans steamed in 1-inch of water with garlic, cooled to room temperature

fresh lemon wedges for garnish

Blot the oysters dry.

In a small bowl, mix the egg and milk. In a soup bowl, mix the cornmeal and seafood seasoning. Dip each oyster in the egg mixture and then coat with the cornmeal mixture. Place on a dry surface. Heat the oil in a medium saute pan over medium-high heat. When hot, add the oysters (do not crowd) and cook for about 90 seconds per side. Remove to a paper towel-lined plate. Toss the salad greens lightly with the salad dressing. Arrange about 1 cup on each dinner size plate. Place a bit of tartar sauce in the bottom of each oyster shell. Top with a cooked oyster and then arrange six oysters in the shell on top of the lettuce on each plate. Place bundles of green beans between each oyster. Top with lemon wedges.

Nutritional analysis with 2 tablespoons salad dressing per serving: 377 calories, 3 grams saturated fat, 10 grams polyunsaturated fat, 33 grams complex carbohydrates

Pub Date: 9/16/98

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