Inspired by Chef Matthew Roher
2 dozen shucked fresh oysters
4 ounces small chunks of country ham scraps, chopped small
3 ounces blue cheese
1 tablespoon balsamic syrup (see note below)
4 ounces mild blackening seasoning
1 ounce all purpose flour
3 ounces heavy cream
1 tablespoon butter
thin cut scallions for garnish
- Arrange reserved oyster shells on plates. Combine flour and blackening seasoning. Drain oysters and lightly dredge in flour mixture and place on a plate. Heat a skillet on medium heat for a full 3 to 4 minutes. When all oysters are coated, drop butter into the hot skillet, then working quickly, sear oysters to develop a quick crust. Once seared, place oysters into their shells. If pan is hot enough, the oysters will sear in about 10 seconds.
- Once oysters are seared and returned to their shells, add ham to the pan and toss quickly. When slightly crispy, remove ham and sprinkle on oysters. Add heavy cream to the skillet and reduce to a thick bubble. Drizzle over oysters, garnish with blue cheese, balsamic syrup and scallions just before serving.