Oysters Florentine

Course : Seafoods
Serves: 4
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10 ounces frozen chopped spinach
1/4 teaspoon salt
1 tablespoon butter
2 tablespoons onion
1/2 teaspoon dried basil
1 teaspoon flour
1/4 cup fresh breadcrumbs
1 pint shucked oysters
2 large egg
3/4 cup milk
3/4 cup flour
1/4 cup parmesan cheese
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup grated parmesan cheese

Preparation / Directions:

Heat 1/2 cup water to a boil in a saucepan, over a moderate flame add spinach and 1/4 teaspoon salt simmer for 6-8 minutes, drain well heat butter in a saucepan, over a medium flame add onions and saute for 8-10 minutes, until golden add spinach and basil-mix well sprinkle 1 teaspoon flour over spinach and stir to mix well remove from heat, spoon into individual ramekins or scallop shells sprinkle breadcrumbs over spinach mixture top each with an oyster place ramekins onto a baking sheet or place scallop shells on a bed of rock salt or uncooked rice onto a baking sheet combine beaten eggs, milk, 3/4 cup flour, 1/4 cup parmesan cheese, baking powder, and 1/4 teaspoon salt in a mixer or food processor process to a smooth batter pour over and around oysters sprinkle with remaining parmesan cheese bake @ 425 degrees for 18-20 minutes, until puffy and golden serve hot


Nutritional Information:

247 Calories (kcal); 10g Total Fat; (36% calories from fat); 13g Protein; 26g Carbohydrate; 115mg Cholesterol; 661mg Sodium

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