Breaded Panseared Oysters on a bed of Frisee and mesculin greens.

Ingredients:

• 8 oysters, shucked
• 1 cup frisee lettuce
• 1 cup assorted greens
• 1 lime, juiced
• 1 tsp. Ginger, minced
• sea salt
• fresh cracked pepper
• 1-2 tsp. Sweet chilli sauce
• 50 ml mayonnaise (4 tbsp)
• Extra virgin olive oil
• aged balsamic vinegar
• 1/4 cup all purpose flour
• 2 eggs, beaten
• 1 cup bread crumbs
• 1 tbsp. Flat leaf parsley, chopped

Directions:

1. Prepare the dressing; in a small bowl add mayo, ginger, sweet chilli, lime juice and a pinch of salt, combine. Put aside.
2. Prepare a breading station; place flour, salt, pepper in a plate. Beat eggs in a bowl. Combine bread crumbs and parsley in a plate.
3. Season the oysters; dredge in flour and pat off excess. Put oysters in egg mixture, then in bread crumb mixture. Press firmly but not too hard into bread crumb mixture to cover all of the oysters properly.
4. Transfer breaded oysters on to a plate.
5. Heat a skillet, add 2-3 tbsp. Extra virgin olive oil. Add the oysters and cook each side for approx. 1-2 minutes or until golden brown.
6. Put finish oyster onto a paper towel and let sit while you prepare the salad.
7. In a bowl place assorted greens, season, and add 3 tbsp. Extra virgin olive oil, and 2 tbsp. Balsamic vinegar, toss.
8. Place greens in the centre of the plate.
9. Place 4 oysters around the salad. Top breaded oysters with dressing. You can enhance the salad by adding peppers, cherry tomatoes, avocado, artichokes, etc.

2 servings