Oysters Vanderbilt

Directions Print

1. For the cheese mixture, combine mascarpone and cheese spread and reserve.
2. For the tempura batter, combine tempura batter mix with water per package directions, stir in the cooked quinoa. Chill and reserve.
3. For the oyster, wash and shuck 12 oysters and make sure they are free of shell and dirt. Save the shells for plating.
4. For the kale, render chopped bacon in a sauté pan. Add minced shallots and continue to sauté until translucent. Add chopped kale and sauté until lightly wilted. Deglaze with Verjus, season with salt and pepper and reserve.
5. To serve, season oysters with salt and pepper. Dust oysters in flour and then dip in the quinoa tempura batter. Fry at 350°F for 1–2 minutes and drain very well. Fill cleaned oyster shells with a bed of the sautéed kale mixture. Spoon a dollop of cheese mixture. Flash under salamander until cheese softens. Place the shells on a plate and top with the fried oysters garnish with micro sea fennel.