Chef Amanda Freitag, formerly of Gusto – New York, NY
Yield: 4 Servings
* 16 oysters, shucked
* 1 shallot, minced
* 1 clove garlic, minced
* 2 Tablespoons extra virgin olive oil
* 1 lemon, cut into chunks
* 4-6 basil leaves, quartered
Place oysters in shell on a sheet pan. Top each oyster with an equal amount of shallot, garlic and olive oil. Roast the oysters in a broiler until they are just starting to plump and the edges are curling.
To Assemble and Serve:
Remove oysters and place on a platter with coarse sea salt (to prevent sliding). While the oysters are still warm, top with lemon and basil leaves.