BAKED BELON OYSTERS IN SEAWEED BUTTER
Steps:
- Make the seaweed butter: Heat oven to 250 degrees. Place the nori on a baking sheet and bake until crisp and fragrant, about 15 minutes. Break into pieces and grind to a powder using a spice grinder or mortar and pestle. Transfer to a mixing bowl and add the butter, lemon zest, lemon juice, salt and pepper. Mix until thoroughly blended.
- On a sheet of parchment paper or plastic wrap, shape mixture into a small log about 1 1/2 inches in diameter. Roll up, seal the ends and chill until firm. May be refrigerated for 1 week or frozen for up to 1 month.
- Prepare the oysters: Heat a broiler, with a rack about 6 inches below heat. Place the wakame in a small bowl of hot water until rehydrated, about 10 minutes, then cut into 12 tiny squares; set aside. In a small skillet, toss the bread crumbs with the olive oil. Place over medium heat and stir until toasted, 2 to 3 minutes; remove from heat and set aside.
- Arrange oysters on a rimmed baking sheet. Top each with a small knob (about 1/2 teaspoon) of seaweed butter and 1 teaspoon of the toasted bread crumbs. Place under broiler until warmed through and butter is bubbling, about 2 minutes. Carefully (shells will be hot) transfer to a serving platter, and garnish each oyster with a squeeze of lemon, a bit of radish and a square of wakame. Serve hot.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 51 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 30 grams, Sodium 564 milligrams, Sugar 1 gram, TransFat 2 grams
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