Topped with sweet-tangy pickled pears, our spin on a classic seafood garnish, these raw oysters are elegant and refreshing. If you’re wary of shucking them yourself, oysters can be opened for you at the seafood counter.
- 1/2 shallot very finely chopped (about 2 tablespoons)
- 1 tablespoon plus 1 1/2 teaspoons champagne vinegar
- 1 tablespoon honey
- 1/4 teaspoon fine sea salt
- 1/2 firm Asian or Bosc pear cut into very thin matchsticks
- 12 raw oysters shucked
- Crushed ice for serving
In a medium bowl, whisk together shallot, vinegar, honey and salt. Add pear and toss gently to coat.
Nestle oysters in a rimmed platter filled with crushed ice, and spoon some of the pear mixture and pickling liquid onto each oyster in its half shell. Serve immediately.
Per serving: 40 calories (5 from fat), 0.5g total fat, 0g saturated fat, 15mg cholesterol, 150mg sodium, 6g carbohydrates (0g dietary fiber, 4g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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