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| Seared Oysters with Spinach and Bacon |
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Recipe courtesy of the “Tin Fish Gourmet” cookbook by Barbara-jo
McIntosh.
Thanks to the addition of bacon (or pancetta), which stands up to the oysters
extremely well, this qualifies as one of Barbara-jo’s favorite
recipe. And really, the preparation takes no time at all.
Makes 2 servings
2 cans
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(85 g/3 oz each) Whole Smoked Oysters, drained |
| ¼ lb. | bacon |
| 1 |
bunch fresh spinach, washed, stems removed |
| 1 |
clove garlic, chopped |
| 2 Tbsp. |
soy sauce |
| 1 Tbsp. |
sesame oil |
| 1 Tbsp. |
olive oil |
| 2 Tbsp. |
sesame seeds, toasted |
- Dice bacon into small pieces, fry over medium heat until crisp and
pour off fat except for 1Tbsp. Remove bacon from pan and set aside.
- Steam spinach until just limp (undercooked).
- Add garlic to reserved bacon fat in fry pan. Stir, but do not brown. Add
spinach, soy sauce and sesame oil. Cook for 1 minute to combine flavours, remove
from pan and set aside.
- Return dry pan to high heat and add olive oil. When smoking, sear oysters
until brown on both sides. Add bacon.
- Lift out the spinach from its juices and place in the center of your serving
plate. Place seared oysters and bacon on top and drizzle cooking juices over
all.
- Sprinkle toasted sesame seeds on top and serve with lemon wedges.
| Nutritional Values |
Per serving:
Calories 356
Fat 25 g
Carbs 15 g
Protein 18 g
Fibre 5,6 g
Sat fat 4,4 g
Cholesterol 36,2 mg
Sodium 1242 mg*
Sugar 1 g
Calcium 200 mg
*For a low sodium version use low salt bacon.
Source: www.calorieking.com
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