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For Electric Cooperative Members

1 stick (8 tablespoons) butter, softened
2 teaspoons onion juice
1/4 teaspoon seasoning salt
1/8 teaspoon cayenne pepper
1/4 cup seasoned breadcrumbs
1/2 pound fresh spinach, stems removed or 1 package (10 ounces) frozen spinach, thawed
12 large oysters
Rock salt

Combine butter, onion juice, salt, pepper and breadcrumbs; mix until well blended. Set aside. If using fresh spinach, cook and drain thoroughly. Coarsely chop spinach. Distribute spinach equally among six scallop shells sold for baking purposes (or use individual ramekins). Cover surface of baking sheet with rock salt. Place shells atop salt. Put two oysters on each shell. Top oysters with butter mixture, dividing it equally among shells. Preheat broiler on high. Put pan under broiler until butter melts and oysters are slightly brown around edges. Serve immediately.

Serving size: 1 shell. Per serving: 181 calories, 3.8 g protein, 15.2 g fat, 5.7 g carbohydrates, 1 g fiber, 220 mg sodium, 55 mg cholesterol

Lynda Housley, Navarro County Electric Cooperative

October 2009 Recipe Contest