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Oysters with Orange and Ginger Mignonette
Recipe courtesy Chef Lynn Crawford, 2009
- Total Time:
- 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 6 servings
Ingredients
- 1 orange, segmented and cut into 1-inch dice, with reserved juice
- 1/4 teaspoon peeled and grated fresh ginger
- 1 tablespoon rice wine vinegar
- 1 teaspoon finely chopped fresh cilantro
- 1 scallion, finely chopped
- Salt and freshly ground black pepper
- 6 oysters, shucked and on the half shell
Directions
In a small mixing bowl, whisk together the orange pieces, orange juice, ginger, rice wine vinegar, cilantro and scallion. Season with salt and pepper. Spoon the mignonette over each of the shucked oysters and serve.
Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
© Recipe courtesy Chef Lynn Crawford, 2009