INGREDIENTS:
6 each Fresh oyster (shucked)
1 cup Fresh spinach leaves (no stems)
2 oz. Smoked bacon (diced)
2 Tbsp. Diced onion
1 Tbsp. Fresh minced garlic
2 oz. Bechamel sauce
2 Tbsp. Wasabi Tobiko
2 Tbsp. Chili pepper Tobiko
3 oz. Hawaiian rock salt (optional)
1 drop Blue food coloring (optional)
1 each Lemon
1 each Sprig of parsley
3 stocks Green Onion
½ Tsp. Minced Macadamia Nut
METHOD OF PREPARATION:
Shuck fresh oysters rinse in fresh cold water. Set aside in refrigerator till ready to use. Blanch fresh spinach leaves in boiling hot salted water for 15 seconds and cool immediately, drain in China cap. Squeeze excess water from leaves and chop coarsely.
Heat skillet and sauté smoked bacon till 75% cooked and then add diced onions, sauté till transparent and add minced fresh garlic. Fold in béchamel sauce. Season oysters with salt and pepper. Sear oysters on hot grill and squeeze juice of one lemon on oyster before removing from grill. Place oyster shells on grill to heat, then add 1 heaping Tbsp. of Florentine of spinach. Top with seared oyster and dust oyster with roasted minced Macadamia Nut and two colors of Tobiko, Wasabi and Chili pepper. Place oysters on blue-dyed rock salt (optional) and serve immediately.
Serves Two
