Oysters Rockefeller

Ingredients

• 2 tbsp olive oil, divided
• 1/2 small yellow onion, peeled and small diced
• 2 cloves garlic, finely minced
• 2 cups heavy cream
• 4 cups packed baby spinach
• 24 whole shucked oysters on the half shell, oysters and shells divided
• 1/4 cup Chardonnay wine
• 2 oz prosciutto ham, julienned
• 2 oz Asiago cheese, shredded
• 3/4 cup breadcrumbs
• Shredded Parmesan cheese, for topping
• Sea salt and fresh cracked pepper to taste
• Lemon slices, for serving

Instructions

1. Preheat the broiler to high heat.
2. In a large sauté pan on medium heat with 1 tablespoon of olive oil, add the onions and garlic and cook for 4 to 5 minutes while constantly stirring.
3. Once they are lightly brown, add in the cream and reduce until the cream is the consistency of Alfredo sauce.
4. Once the heavy cream is to the desired consistency, add in the baby spinach and cook until mixed in and slightly wilted.
5. Season the mixture with salt and cracked black pepper. Set the pan aside.
6. In a separate medium sauté pan on medium-high heat with 1 tablespoon of olive oil, add in the raw oysters (without the shell) and sauté for 1 to 2 minutes to slightly cook.
7. Add the Chardonnay wine to deglaze the pan while you sauté the oysters for 1 to 2 minutes.
8. Place the oyster shells on a sheet pan and divide the cooked oysters among the shells. There should be 1 oyster for 1 shell.
9. Top each oyster with a little bit of the cream-baby spinach mixture followed by julienned prosciutto ham and shredded Asiago cheese. Divide all the ingredients between the oysters.
10. Finish by evenly sprinkling on the breadcrumbs and then Parmesan cheese.
11. Broil the pan of oysters in the oven on high for 2 minutes or until the cheese is melted and golden brown.
12. Remove oysters and shells from the pan and add to a tray along with lemon slices to serve.