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Warm browned oysters with crystallized shallots

Try something new !


For 4 persons - Prep. time : 30 minutes - Cooking time : 15 minutes


For crystallized shallots :

  • 8 big shallots
  • 3,38 oz of white wine
  • 2 tbsp of butter
  • 1 big tbsp of wild honey
  • Salt, pepper


For the sabayon :

  • 2 eggs
  • 3,38 oz of white wine
  • 2 tbsp of butter
  • Half a lemon


Step 1 :

Preheat the grill. Peel and chop the shallots. Melt the butter in a saucepan and add the shallots and the wild honey. Stir them well so that the honey melts and coats the shallots. When they start to brown, add the white wine, salt and pepper and stir. Let it candy on medium heat.


Step 2 :

During that time, open your oyster Singapore. Remove the body and the juice of the oysters and set aside. Keep the hollowed shells and put them in an oven dish. Filter the juice of the oysters and set it aside.


Step 3 :

Separate the egg whites from the egg yolks and put the egg yolks in a sauce pan.


Step 4 :

Whip the egg yolks well. Add white wine, a bit a oyster juice and whip energetically while on the stove. As soon as the mix becomes frothy and airy, add the butter and whip, while still on the stove. Heat an empty saucepan.


Step 5 :

Put the crystallized shallots at the bottom of every oyster shell. In the empty saucepan, cook the oysters just for 30 seconds while stirring. Put an oyster in every shell, above the shallots. Then, add a good tablespoon of sabayon.


Step 6 :

Place the oven dish under the grill and leave the door open. Arrange a bed of cooking salt in the plates you will serve. As soon as the oysters are brown, pull the dish out of the oven, arrange the oysters on the cooking salt and serve. Enjoy !