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Summer Oyster Salad***

8 oz. Fettucinni or spaghetti
1 cup Oysters (1/2 pint)
5 tablespoons Lemon juice divided
¼ cup Olive oil
1 clove Crushed garlic or 1/8 teaspoon
garlic powder (optional)
½ teaspoon Salt
½ cup Green onions, sliced
1 Large tomato, chopped
3 tablespoons Fresh grated Parmesan cheese
2 Strips bacon, cooked crisp and crumbled

Cook pasta according to package directions. Poach oysters in their own liquid and 1 tablespoon lemon juice in a saucepan. Cook about 5 minutes or until edges curl. Do not overcook. Drain cooked oysters, reserving ½ cup of the oyster broth. To make dressing combine oil, remaining 4 tablespoons lemon juice, garlic, salt and ½ cup reserved oyster broth. Mix well. In a large bowl toss pasta, oysters and dressing. Refrigerate until serving time. Before serving, add onions, tomato, Parmesan cheese and bacon; combine. Serves 4.

Calories: 424, Protein: 14.8g/14%, Carbohydrates: 49g/46%, Cholesterol: 39.5mg, Sodium: 505mg, Fat: 40%.

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