Cove Executive Chef, Douglas Walls, is serving up a delicious and fresh seafood recipe that many guests are claiming as their new favorite. Chef Walls loves to add his own twist to traditional recipes, and he doesn’t disappoint with his non-traditional version of Oysters Rockefeller, known around here as “Oysters Dougiefeller”!
6 shucked oysters
1 lb. spinach leaves
1/2 cup panko bread crumbs
1 cup hot sauce (Chef uses Frank’s Hot Sauce)
1/2 lemon juice
1 tbsp. minced garlic
1/2 cup shallot, finely minced
Salt and pepper to taste
1 cup olive oil
Pour olive oil in saute pan and when hot, add garlic, sautéing for one minute. Add shallot and sauté for 2-3 minutes. Add the hot sauce, lemon juice and spinach greens and sauté until spinach is wilted.
Add panko bread crumbs, turn off heat, and season with salt and pepper. Put the topping mix in the refrigerator to cool. Once cool, place a good amount on each oyster.
Bake at 375 degrees for 10 minutes. Drizzle Sriracha sauce on top and serve on a bed of sea salt.