Oysters Rockefeller

Seafood

4 Belon Oysters
Flour
1 Egg
1/2 C Panko Japanese Bread Crumbs

Remove oyster from the shells.

Dip in flour, egg and breadcrumbs; set aside.

Sauté garlic, shallots and country ham in 1 tablespoon of olive oil for 3-5 minutes.

Add spinach purée and heavy cream, reduce until thick.

Season to taste.

Put purée back into the oyster shell.

Fry oyster until crisp and put atop creamed spinach.

Add shaved parmesan.

Place on a bed of seaweed and serve.