Warmer temperatures and alfresco meals call for lighter ingredients and fresher, brighter flavors. Oysters on the half shell are the perfect no-cook dinner option. Serve them over crushed ice with this fruity and delicious mignonette. Grapefruit gives new life to the classic mignonette, and swapping shallots for scallions takes advantage of beautiful spring produce. Serve this with a fresh green salad and some crusty bread- and you’ve got a perfect early spring meal.
Serves 2 as a meal, 4 as a starter.
- 20 Raw Oysters (Opened, but left on the half shell)
- 1 Pink Grapefruit (1/2 zested and juiced, 1/2 sliced into wedges)
- 2 teaspoons Extra Virgin Olive Oil
- 3 tablespoons Champagne Vinegar
- 2 Scallions (thinly sliced)
- 1 teaspoon Sriracha
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon fresh mint (minced)
- In a bowl, whisk together the grapefruit juice, zest, olive oil, champagne vinegar, scallions, sriracha, salt, pepper, and mint.
- Taste and adjust seasoning as needed. On a platter, spread a layer of shaved ice, then nestle the oysters into the ice.
- Top each oyster with a spoonful of the mignonette, and a bit of extra mint if you like. Serve with the remaining mignonette, and extra grapefruit segments.
Note: This mignonette also makes a fantastic marinade for fish and shellfish. Try it with salmon, scallops, shrimp- delicious!
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