Ingredients Jump to Instructions ↓

  1. 1 Egg yolk

  2. 1 Garlic clove

  3. 1 Lemon - juiced

  4. 1 Chipotle pepper in adobo

  5. 1 cup 237ml Extra-virgin olive oil - plus

  6. More for searing

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 1/2 cup 31g / 1.1oz Flour

  10. 1 teaspoon 5ml Ground chile d' arbol powder

  11. 6 Oysters - shucked, bottom

  12. Shell washed, dried, and reserved

  13. 1/2 lb 227g / 8oz Very very thinly-sliced serrano ham

Instructions Jump to Ingredients ↑

  1. In a food processor, add the egg yolk, garlic, lemon juice, and chipotle pepper. Puree the ingredients, and with the machine running, slowly add the olive oil, until the mixture is fully emulsified. Season the mayonnaise with salt and pepper, and set aside, refrigerated, until ready to use.

  2. In a bowl, combine the flour, chile powder, salt, and pepper.

  3. Dredge each oyster in the seasoned flour, and then wrap the oyster in a piece of serrano ham, covering the oyster completely. Repeat until all 6 oysters are dredged and wrapped.

  4. In a saute pan over medium-high heat, heat a little olive oil. When the oil is smoking, sear the wrapped oysters, turning to crisp up the ham on all sides, about 4 minutes per side.

  5. Place the crisped oysters back into the bottom halves of the oyster shells and place a dollop of the chipotle mayonnaise on each.

  6. This recipe yields 6 hors d'oeuvre servings.

  7. Caution: The American Egg Board states: There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.


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