Pan seared malpeque oysters

Yield: 6-8 serving

Ingredients

• 6-8 Malpeque Oysters, shucked
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon clarified butter
• 2 tablespoons mixed herbs (parsley, thyme, oregano, basil, chives), chopped

Preparation time is 10 minutes
Ease of preparation is moderate

Directions

1. In a large bowl combine the flour, salt and pepper. Dredge the oysters in this mixture.
2. In a paderno non-stick frying pan preheat to high heat the olive oil and clarified butter then add the oysters and cook for about 20 seconds.
3. Add the chopped herbs, toss the oysters around so that they become coated then remove from pan immediately and reserve for use on the bruschetta.
4. Remove the ice balloons that are sitting on small plates from the freezer and place these on larger plates. Fill the ice balloons with the cool gazpacho then garnish the plate with a piece of Golden tomato bruschetta that has been topped with a Pan seared Malpeque oyster.