Best Sauteed Lettuce And Oysters Recipes

SAUTéED OYSTERS WITH WINE AND HERBS

Steps:

• To shuck the oysters, you need a clean kitchen towel and a short sharp knife with a good handle. The towel will protect your hand from the knife and will help you keep the oyster in place.
• Make sure all the oysters' shells are tightly closed. Inspect and discard any oyster that's open or that appears to be open. When in doubt, go the safe route and discard any suspicious oysters. Open oysters can harbor dangerous bacteria.
• With the help of a stiff brush, vigorously scrub the oysters under cold running water. This will help get rid of any debris or sand that might still be attached to their surface.
• Place the oyster on a towel, rounded side down. Holding the oyster in the towel, insert the tip of the oyster knife into the hinge, which is on the flat side of the oyster. Once the knife is in the hinge, firmly twist the knife. The oyster should easily pop open. Continue with the remaining oysters.
• Drain the juice of each oyster out into a small bowl. Scrape the oyster meat from the shells onto a plate.
• Gather the ingredients.
• Melt butter in a skillet over medium-low heat.
• Add chopped onions and sauté until just softened, or about 4 minutes.
• Add the tarragon and wine, and salt and pepper to taste.
• Add oysters to the pan and cook just long enough for them to curl at the edges, 2 to 3 minutes on each side.
• Shake the pan from side to side to keep the oysters coated with the buttery sauce. Taste and adjust seasonings if necessary.
• Enjoy!

SAUTEED LETTUCE AND OYSTERS

Steps:

• In a hot wok coated with oil, add the ginger and fry until golden brown. Add the lettuce and stir-fry until soft. Add the oyster sauce, oysters and season with salt and pepper. Stir-fry for 30 seconds then add the butter. Check for seasoning.

SAUTEED OYSTERS ON TOAST

Steps:

• For the toast, preheat oven to 450 degrees. Trim the crusts from the bread and discard. Spread the softened butter on both sides of bread slices. Place the bread slices on a cookie sheet and grill for 8 to 10 minutes, turning once so that both sides of the bread are golden brown.
• Meanwhile, melt the remaining butter in a large heavy skillet over medium heat, add the ham and sauté for two to three minutes, until it is slightly crisp. Add the shallots and the green pepper, then turn heat to low and cook for another two minutes. Add the oysters and cook until they have plumped up and are beginning to curl on the edges. Quickly swirl in the salt, pepper, Tabasco and lemon juice. Spoon over toast. Sprinkle with the parsley and serve.

SAUTEED ROMAINE WITH OYSTER SAUCE

Steps:

• 1. Chop the romaine lettuce into 2-inch pieces. Wash and drain in a colander. (I personally like it served in whole leaves). In a pan on medium-high heat, add about 2 tsp oyster sauce.
• 2. Add the lettuce. Stir to make sure it's evenly coated in oyster sauce.
• 3. In minutes, the lettuce will wilt. That's it! Plate and serve with rice or fish.

OYSTERS WITH LINGUINE

Steps:

• Bring 3 or 4 quarts of water to boil in a covered pot for linguine.
• Saute scallions, parsley and garlic in hot oil over medium heat until softened.
• Season with peppers, and add mustard and wine; reduce heat and cook slowly for a minute or two.
• Mix flour with enough of the reserved oyster liquor to make a paste. Add the paste and remaining liquor to pan and cook, stirring, until the mixture thickens a little.
• Add oysters and corn with liquid from can; cook 3 or 4 minutes over moderate heat, just until oysters begin to curl.
• Cook linguine in boiling water according to package directions for dried, or about one minute for fresh.
• Serve oyster sauce over linguine, sprinkled with cheese.

SAUTEED OYSTERS

Steps:

• Add beer, salad dressing, parsley, garlic, hot sauce, and red pepper to a shallow glass container; add the oysters.
• Cover and marinate in the refrigerator for 6-8 hours.
• Pour oyster mixture into a large non-stick skillet over medium heat.
• Saute/stir for 5 minutes or until edges begin to curl.
• Spoon oyster mixture over toasted French rolls; serve right away.

STIR-FRIED GARLIC LETTUCE

Steps:

• Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
• Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.

SAUTEED ROMAINE LETTUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.