It’s a bit intimidating preparing shellfish dishes for the people who have dedicated their lives to raising some of the best shellfish around. But I could not have been more pleased (and perhaps even a bit surprised) with how delicious this combination is.
The stunning emerald oil pools in the oyster shell creating a sea of green along with the salty brine. A flurry of Pecorino adds a creamy richness that cuts through the acidity and briney-ness beautifully.
Serves 4 to 6
1 small bunch Dill, stemmed removed, torn
1 small garlic clove
Zest of one lemon
¼ cup olive oil
2 tablespoons fresh lemon juice
Pecorino, finely grated
1 dozen oysters, raw, on the half shell.
Add dill, garlic and lemon zest to a mortar and pestle or small food processor. Crush or process until finely chopped. Stir in the lemon juice then stream in olive oil.
This oil can be made ahead and brought to the fire.
Top each oyster with a teaspoon of the dill oil and grate pecorino over.
