Recipes | WCTV Eyewitness News: Tallahassee, Thomasville, Valdosta

Oysters and Biscuits

Ingredients

Serves Two Appetizer Portions
16-18 OYSTERS, SHELLED 10 OUNCES BÉCHAMEL SAUCE OR
HEAVY CREAM REDUCED BY HALF
2 STRIPS BACON, COOKED, CHOPPED 2 TABLESPOONS TOMATO, PEELED,
SEEDED, SMALL DICED
1 TABLESPOON RESERVED BACON FAT 2 TEASPOONS CHIVES, CHOPPED
2 TABLESPOONS LEEKS, WASHED,
HALVED THEN THINLY SLICED
6 SILVER DOLLAR-SIZED BISCUITS,
SLICED IN HALF, BUTTERED, TOASTED
3 OUNCES DRY SHERRY PINCH OF SALT & PEPPER

Directions

This is a quick-cook dish so have all of your ingredients ready prior to starting to
cook. Pre-heat large skillet to medium high heat. Add bacon fat. Add oysters, bacon
and leeks. Sauté for 1 to 2 minutes, shaking the pan frequently. Add sherry and let it
cook another minute or so until the sherry reduces by half. Add béchamel. Let it cook
for another minute to allow flavors to meld. Remove from heat and season with salt
and pepper to your taste.
To Plate:
Divide toasted biscuit halves between two shallow-style pasta bowls or plates. Place
them in the center of each bowl, keeping close together. Spoon an equal amount of
oyster mixture over the biscuits. Garnish with the chopped tomatoes and chopped
chives. Serve.
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