Oysters In Macadamia Champagne Sauce Recipe
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
| Oysters in half shell | 12 | |
| Champagne/Wine | 1⁄4 Cup (4 tbs) | |
| Egg yolks | 2 | |
| Sour cream | 2 Teaspoon | |
| Ground macadamia nuts | 2 Tablespoon |
Directions
Remove oysters from shell, rinse and drain well.
Scrub and dry shells and place on outer edge of pizza tray.
Heat champagne or wine in a medium bowl for 1 minute on HIGH.
Whisk in egg yolks and sour cream, beat well.
Cook for 1 minute on MEDIUM, whisking every 20 seconds, or until mixture thickens and is frothy.
Preheat oven to 220°C.
Return oysters to the shells.
Sprinkle each oyster with 1/2 teaspoon ground macadamia nuts, then coat with a spoonful of sauce.
Sprinkle top with remaining nuts.
Place on Low Rack and cook for 5 minutes on CONVECTION 220°C
Scrub and dry shells and place on outer edge of pizza tray.
Heat champagne or wine in a medium bowl for 1 minute on HIGH.
Whisk in egg yolks and sour cream, beat well.
Cook for 1 minute on MEDIUM, whisking every 20 seconds, or until mixture thickens and is frothy.
Preheat oven to 220°C.
Return oysters to the shells.
Sprinkle each oyster with 1/2 teaspoon ground macadamia nuts, then coat with a spoonful of sauce.
Sprinkle top with remaining nuts.
Place on Low Rack and cook for 5 minutes on CONVECTION 220°C
Chef
