- 5 oysters
- 1/2 cucumber
- 2 tablespoon butter
- 2 tablespoon pomegranate seeds
- 2 tablespoon parsley
- 2 teaspoon soy sauce
- 2 teaspoon lemon juice
- 1 teaspoon garlic
Place several julienned cucumber pieces in each oyster shell, then place the shucked oyster on top.
(Julienne is a term meaning to cut into thin matchstick-size strips.)
In a small sautee pan, slowly cook the butter till it turns a golden brown; then cool for several minutes.
Next, add finely minced garlic and pomegranate seeds to the sautee pan, then allow pan to cool to room temperature.
Next, whisk the rest of the ingredients into the pan and season with salt and pepper.
Spoon sauce on top of each oyster while including several pomegranate seeds for each oyster.