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Friday, February 23, 2024

Broiled Scallops and Oysters with Watercress
Serves 2 as a main course or 4 as an antipasto


12 blue point or other large oysters, shucked, shells reserved
12 sea scallops
2 1/2 cups watercress leaves, washed and dried
1 medium yellow onion, minced
1 tablespoon minced Italian parsley
1/2 cup fresh bread crumbs
3 tablespoons unsalted butter, melted 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil


Preheat the broiler.
Bring 1 quart of water to a boil and add the oysters and scallops. Cook 1 minute, drain, cool, and mince. Mince 1/2 cup of the watercress and add it to the oysters and scallops in a medium mixing bowl; stir in the onion, parsley, bread crumbs, butter, ¼ teaspoon of the salt, and a pinch of the pepper. Divide the mixture among the oyster half- shells, using the 12 smooth half-shells only. Pile the mixture high and compact it with your hand to ensure that it holds its shape. Place on an 11 X 17-inch baking sheet 10 inches from the heating element and broil in the preheated oven 7 to 10 minutes, or until browned on top.

Meanwhile, toss the remaining 2 cups of watercress with the remaining 1/4 teaspoon of salt and pinch of pepper in a bowl. Drizzle with the olive oil and divide among 2 or 4 plates, depending on whether you are serving the dish as a main course or antipasto. Top the watercress with the oyster half-shells and serve immediately.
(Micol Negrin, Rustico Regional Italian Country Cooking, 2002)

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