Sunday, January 25, 2009

Oysters in Macadamia Champagne Sauce

Serves: 2


12 oysters in the half shell
1/4 cup champagne or wine
2 egg yolks
2 teaspoons sour cream
2 tablespoons ground macadamia nuts

Convection Microwave Method:

1. Remove oysters from shell, rinse and drain well.
2. Scrub and dry shells and place on outer edge of pizza tray.
3. Heat champagne or wine in a medium bowl for 1 minute on HIGH. Whisk in egg yolks and sour cream, beat well.
4. Cook for 1 minute on MEDIUM, whisking every 20 seconds, or until mixture thickens and is frothy.
5. Preheat oven to 425 degrees F (220 degrees C).
6. Return oysters to the shells. Sprinkle each oyster with 1/2 teaspoon ground macadamia nuts, then coat with a spoonful of sauce.
7. Sprinkle top with remaining nuts.
8. Place on Low Rack and cook for 5 minutes.

No comments: