Oysters Saltimbocca With Lemon-butter-and-sage Sauce

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 6
• 1 dozen oyster, with shells (preferably maryland oysters)
• rock salt (optional)
• 2 tablespoons olive oil
• 3 slices prosciutto, chopped (1 or 2 ounces)
• 1 garlic clove, crushed
• 2 tablespoons sage, fresh, chopped
• 8 round buttery crackers, finely crushed
• 2 tablespoons wine
• 1 tablespoon lemon juice
• 1/2 tablespoon lemon zest
• 2 tablespoons grated parmesan cheese
• black pepper
• 1/4 cup butter
• 1 tablespoon sage, fresh, chopped
• 1 dash hot sauce
• black pepper
• 1 lemon, juice of
• fresh lemon slice
• sage leaf

Recipe

• 1 preheat oven to 450 degrees f.
• 2 scrub the oysters with cold water.
• 3 shuck the oysters, keeping the oyster meat in the deep part of the shell.
• 4 arrange the oysters in a baking dish on a bed of rock salt or other coarse salt (the salt is optional, but it keeps the oysters from slipping in the baking dish).
• 5 heat the oil in a nonstick skillet over medium heat. add the prosciutto, garlic and sage.
• 6 cook for 1 to 3 minutes or until prosciutto is slightly crisp; stirring often.
• 7 place the prosciutto mixture, cracker crumbs, wine, lemon juice, zest and cheese in a small bowl.
• 8 add pepper to taste and mix well.
• 9 top each oyster with some prosciutto mixture.
• 10 bake until edges of oysters begin to curl, anywhere from 7 to 12 minutes,depending on size of oysters and the characteristics of the oven.
• 11 to make sauce, melt butter in a small pan. add sage, hot sauce and pepper to taste.
• 12 add the lemon juice slowly, tasting as you go.
• 13 serve the oysters with the sauce and garnish with lemon slices and sage, if desired.