|6||Malpeque oysters, shuck and retain bottom shells|
|1 tsp||shallot, finely chopped|
|1 tbsp each||fresh basil and parsley|
|2 tbsp||tomato, chopped, skin and seeds removed|
|salt and pepper to taste|
1. Shuck oysters and retain bottom shells. To prepare a tomato "concassé", cut an X in the bottom of the tomato. Place in boiling water for about one minute or until you see the peel coming away from the pulp. Place in iced water to stop the cooking process. Remove the peel, squeeze gently to remove the core and the seeds. Chop into small, diced squares. 2. Heat a small non-stick skillet and add butter. Quickly dust oysters in flour and place in pan. Add shallots and herbs. Saute until golden brown. Season and add tomatoes, toss twice and serve in the reserved half shell. Serves 1.