Pecan Breaded Oysters

* Exported from MasterCook II *

Pecan Breaded Oysters

Recipe By : David Jarvis, Melange, Northfield, IL
Serving Size : 4 Preparation Time :0:45
Categories : Fish And Seafood New American Cuisine
Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 vanilla beans -- split in half
1 medium cucumber, peeled, seeded -- diced
4 ounces heavy cream -- or whipping cream
4 ounces unsalted butter
1 pinch salt -- to taste
1 pinch black pepper -- to taste
4 large plum tomatoes -- peeled,seeded,diced
5 ounces pecan halves
8 ounces flour
16 raw oysters -- reserve bottom shell
1 tablespoon butter -- or vegetable oil

STEP ONE: The Sauce--
To prepare sauce, combine first three ingredients and bring to a boil. Reduce
slightly, allowing vanilla flavor to come out. Whisk in butter. Season to
taste. Add tomatoes and set aside.

STEP TWO: The Oysters--
To prepare oysters, grind pecans and flour in food processor, making "pecan
meal." Dredge oysters in pecan meal. Saute in small, nonstick pan with
vegetable oil or butter for two minutes on each side over high heat.

STEP THREE:
Place four shells on each of four plates, spoon sauce into shells, and place
one oyster on top of each.

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Suggested Wine: California Sauvignon Blanc, French White Graves