Oysters two ways~ Lemon & Lime Sorbert /Eschalot Vinaigrette
Oysters with Lemon Sorbet
1 Dozen Oysters
Small tub of Lemon or lime Sorbet
½ lemon for zesting
Spoon a teaspoon of sorbet onto each oyster and micro plane lemon zest over the top and serve immediately.
Oysters with eschalot dressing
1 dozen oysters
1 finely diced eschalot
3 tablespoons of Olive oil
1 tablespoon of red wine vinegar
Salt and pepper to taste
Combine olive oil, eschalot, red wine vinegar and seasoning and whisk well to combine.
Place oysters on a platter and dress with 1 teaspoon of dressing. Serve immediately