Oysters Rock

1. Preheat oven to 375°F. In a medium sized saute pan on medium-high heat with 1 tablespoon of olive oil, caramelize the shallots and garlic. Once brown add in the cream, turn the heat down to medium and reduce until the cream is the consistency of Alfredo sauce.
2. Once the heavy cream is to the desired consistency add in the baby spinach and cook until mixed in and slightly wilted. Season the mixture with salt and cracked black pepper. Set pan aside.
3. In a separate small saute pan on medium-high heat with 1 tablespoon of olive oil add in the raw oysters (without the shell) and saute for 1 to 2 minutes to slightly cook. Add the Chardonnay wine to deglaze the pan while you saute the oysters for a further 2 minutes.
3. Place the oyster shells on a sheet pan that you’ve lined with parchment paper and divide the cooked oysters amongst the shells. There should be 1 oyster for 1 shell.
4. Top each oyster with a little bit of the cream-baby spinach mixture followed up with julienne prosciutto ham and shredded Parmesan cheese. Note: Simply divide all the ingredients between the oysters.
5. Bake the pan of oysters in the oven at 375°F for 4 to 5 minutes or until the cheese is melted and golden brown.
6. To plate: Remove oysters and shells from the pan and add to a white plate. Garnish with chopped fresh parsley.