PREP TIME: 10 min
COOK TIME: 5 min
READY TIME: 15 min
CALORIES: 350 (per serving)
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- 2 bunches rocket (arugula), trimmed
- 4 shallots, shredded
- 100 g (3¼ oz) parmesan cheese shavings
- 1 cucumber, sliced thinly
- 24 fresh oysters in half shell
- 2 tablespoons butter
- 2 tablespoons oil
- 1 tablespoon lemon thyme
- ½ cup rice flour
- 2 tablespoons lemon juice
- Cracked black pepper
1 Arrange rocket (arugula), shallots, parmesan and cucumber on serving plates. Remove oysters from shells and set aside.
2 Heat butter, oil and lemon thyme in a small frypan over medium heat.
3 Press both sides of oyster lightly into flour and shake away any excess flour.
4 Sear oysters in hot butter mixture for 5 seconds on each side. Place oysters on rocket (arugula) salad. Add lemon juice and pepper to pan and simmer for 1 minute.
5 Pour pan juices over salad as a dressing and serve immediately.
Calories: 350 Kcal
Protein: 13 g
Carbs: 17 g
Fat: 26 g
Fibre: 1.7 g
Sodium: 528 mg