Fresh oysters with Asian pear salad and ponzu-sesame sauce

When it comes to oysters, I like to eat them one way and one way only: raw, on the half shell. I never knew any other way as I grew up getting them fresh from the Caribbean Sea in Venezuela. So perhaps I am just biased.

This delicious recipe calls for raw oysters; however, I’ve provided instructions to steam them in sake, in case you prefer to consume them cooked. The Asian pear salad adds great texture to the oysters and perfectly compliments the flavors infused by the subtle ponzu-sesame sauce.

Guest Chef Alejandra Schrader - FOX Studio 11 LAOysters are one of the most popular aphrodisiacs and they’re known for packing amino acids, zinc, and iron. Some believe that you have to consume them raw in order to rip these benefits though. To me, they are the perfect Valentine’s Day food—sexy, healthy, and delicious!

I recently featured this dish in a segment on FOX Studio 11. Check it out!

Raw Oysters Asian Pear Salad Ponzu-Sesame Sauce

Fresh oysters with Asian pear salad and ponzu-sesame sauce

Yield: 2 servings

Ingredients

  • 2 tbsp ponzu sauce
  • 1 tbsp toasted sesame oil
  • ¼ tsp freshly ground black pepper
  • 3 tbsp Asian pear, finely minced
  • 2 tsp shallot, finely minced
  • 2 tsp red jalapeño, finely minced
  • 2 tsp fresh lemon juice
  • 6 fresh oysters
  • 1 cup coarse salt for plating
  • 1 tbsp micro-greens or finely julienned scallions
  • Optional: 1/2 cup cooking sake

Alejandra Schrader prepping oysters on FOX Studio 11 Los Angeles

Preparation

In a small bowl, whisk together ponzu sauce, sesame oil, and black pepper. Set aside.

In another small bowl, combine Asian pear, shallot, red jalapeño, and lemon juice.

Scrub oysters well with a brush. Place one by one, flat side up, on a folded towel and carefully loosen shell with a sharp knife. Slide knife under the muscle to loosen meat, making sure not to spill the oysters’ liquor (its own juices).  Arrange over ice on a deep platter and serve within 1 hour.

Divide coarse salt in two plates and rest three oysters on each bed of salt.  Spoon salad over oysters and top with sauce. Garnish with micro-greens or scallions.

Steamed OysterTo steam oysters (optional)

Pour cooking sake on a small pot, set over medium-high heat and bring to a boil. Reduce heat to medium, add oysters and cover pot with lid. Steam oysters for 2-3 minutes or until they just open.  Transfer to a plate immediately. Reserve liquid and discard unopened oysters. Cover platter loosely and chill for approximately 30 minutes, until oysters have cooled down.

Pour liquid through a fine mesh strainer and add a couple of tablespoons to ponzu-sesame sauce, if desired, to add flavor; discard the rest.

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