Oysters Florentine Recipes

OYSTERS ROCKEFELLER

Oysters Rockefeller image

My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! -Beth Walton, Eastham, Massachusetts

Provided by Taste of Home

Categories Appetizers

Time 1h25m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

1 medium onion, finely chopped
1/2 cup butter, cubed
1 package (9 ounces) fresh spinach, torn
1 cup grated Romano cheese
1 tablespoon lemon juice
1/8 teaspoon pepper
2 pounds kosher salt
3 dozen fresh oysters in the shell, washed

Steps:

In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,

Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

OYSTERS ROCKEFELLER

Oysters Rockefeller image

Provided by Tyler Florence

Categories appetizer

Time 45m

Yield 8 servings as an appetizer

Number Of Ingredients 19

Ingredients

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges, for garnish
3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns
1 tablespoon chopped chervil
1/2 lemon, juiced

Steps:

For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

SEAFOOD FLORENTINE

Seafood Florentine image

Provided by Food Network

Categories main-dish

Time 1h

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 pound haddock, cut into bite-sized pieces
1 pound shrimp, peeled and deveined
1 pound sea scallops, cut into bite-sized pieces
2 medium sweet potatoes, peeled, halved, and boiled until fork tender
1 bag baby spinach leaves, rinsed and stems removed
2 cups heavy cream, plus 2 cups
Salt and freshly ground black pepper
1 cup fresh grated Parmesan
Fresh parsley, for garnish

Steps:

Preheat the oven to 350 degrees F.
In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.

OYSTERS FLORENTINE

Oysters Florentine image

Time 30m

Number Of Ingredients 11

Ingredients

2 dozens oysters, shucked
1/2 cup finely chopped cooked spinach
2 tablespoons finely chopped onions
1 clove garlic, mashed
2 tablespoons heavy cream
1 egg yolk
6 tablespoons dry bread crumbs (Italian bread crumbs preferred)
1 teaspoon salt
freshly ground black pepper
3 tablespoons butter
1 egg

Steps:

Drain the oysters and save the liquor. Chop 12 of the oysters. Set all oysters aside. Sauté onion and garlic in 1 tablespoon of butter for 5 minutes. Add chopped oysters, spinach, cream, salt, and pepper. Cook over low heat for 5 minutes, stirring constantly. Remove from heat and add combined egg and egg yolk, stirring briskly. Simmer the whole oysters in 1 cup of oyster liquor until the edges are curled. Drain the oysters and put 2 each in 6 scallop shells. Cover with oyster/spinach mixture. Sprinkle with bread crumbs and dot with remaining 2 tablespoons of butter. Bake in hot oven (450°F) for 15 minutes.

Nutrition Facts : Nutritional Facts Serves

OYSTERS FLORENTINE

Oysters Florentine image

Time 30m

Number Of Ingredients 11

Ingredients

2 dozens oysters, shucked
1/2 cup finely chopped cooked spinach
2 tablespoons finely chopped onions
1 clove garlic, mashed
2 tablespoons heavy cream
1 egg yolk
6 tablespoons dry bread crumbs (Italian bread crumbs preferred)
1 teaspoon salt
freshly ground black pepper
3 tablespoons butter
1 egg

Steps:

Drain the oysters and save the liquor. Chop 12 of the oysters. Set all oysters aside. Sauté onion and garlic in 1 tablespoon of butter for 5 minutes. Add chopped oysters, spinach, cream, salt, and pepper. Cook over low heat for 5 minutes, stirring constantly. Remove from heat and add combined egg and egg yolk, stirring briskly. Simmer the whole oysters in 1 cup of oyster liquor until the edges are curled. Drain the oysters and put 2 each in 6 scallop shells. Cover with oyster/spinach mixture. Sprinkle with bread crumbs and dot with remaining 2 tablespoons of butter. Bake in hot oven (450°F) for 15 minutes.

Nutrition Facts : Nutritional Facts Serves

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