Chef Chris' Baked Oyster Pomodoro
Servings: 2 servings
Ingredients
- 1 large yellow onion finely diced
- 1 red bell pepper finely diced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1/4 cup chicken stock
- 1/4 cup white wine
- 2 tbsp butter or olive oil
- 8 oysters
- Daily Catch Scampi Butter 1/2 pat per oyster
- Harbor Fish Market's Seafood Stuffing ~ 2 tbsp - 1/3 cup depending on size of oyster
- parmesan cheese for topping
Instructions
- Preheat oven to 400. Heat pan on medium heat, add butter or olive oil, add onions, peppers, and garlic and sweat down until soft. Add wine and tomato paste. Cook down until most of the wine is evaporated. Add chicken stock, keep cooking until it starts to reduce. Once reduced, remove from heat and set aside.
- Clean oysters well under cold water. Shuck oysters and arrange on a sheet pan (if you place a little pile of salt under each, they will stand evenly). Spoon a small amount of the reserved vegetable mixture onto each oyster and place the scampi butter pat on top. Finish with the HFM Seafood Stuffing. Bake for no more than 15 minutes. Place the parmesan cheese on top of each oyster approximately 2 minutes before pulling the oysters out of the oven. The stuffing should be browned and the oyster should start to bubble. Bon Apetit!
Notes
Daily Catch Scampi butter is available at both Harbor Fish Markets. All other ingredients are conveniently found in the Scarborough Harbor Fish Market/Rosemont location.