Roasted Pear And Hot House Cucumber Amuse Bouche Food
AMUSE BOUCHE OF THYMEROASTED OYSTERS IN THE SHELL
Provided by Food Network
Yield 2 servings
Number Of Ingredients 5
Steps:
- Remove the oyster from the shell and place on paper towels. Reserve the bottom half of the shell and scrub well. Pick 6 sprigs of thyme and reserve for garnish. Sprinkle the other thyme over the oysters and season with pepper. Heat the olive oil in a small saute pan and add the oysters, thyme side down. Cook for 20 seconds until oysters are lightly brown. Return the oyster to bottom shell with a drop of lamb jus. Mound the salt over 6 small plates and place the oyster and shell on the salt. Garnish with remaining thyme sprigs.
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