2 Vanilla beans — split in
Half
1 md Cucumber, peeled, seeded —
Diced
4 oz Heavy cream — or whipping
Cream
4 oz Unsalted butter
1 pn Salt — to taste
1 pn Black pepper — to taste
4 lg Plum tomatoes — peeled
Seeded,diced
5 oz Pecan halves
8 oz Flour
16 Raw oysters — reserve
Bottom shell
1 tb Butter — or vegetable oil
STEP ONE: The Sauce– To prepare sauce, combine first three ingredients and
bring to a boil. Reduce slightly, allowing vanilla flavor to come out.
Whisk in butter. Season to taste. Add tomatoes and set aside.
STEP TWO: The Oysters– To prepare oysters, grind pecans and flour in food
processor, making « pecan meal. » Dredge oysters in pecan meal. Saute in
small, nonstick pan with vegetable oil or butter for two minutes on each
side over high heat.
STEP THREE: Place four shells on each of four plates, spoon sauce into
shells, and place one oyster on top of each.
Yields
4 Servings