Ingredients
6 Malpeque oysters, shuck, & retain bottom shells
25 ml (2 tbsp) PC unsalted butter
2 ml (1 tsp) shallot, minced
15 ml (1 tbsp) fresh basil, chopped
15 ml (1 tbsp) fresh parsley, chopped
25 ml (2 tbsp) tomato, concasse
50 ml (4 tbsp) PC all-purpose flour
Salt & Pepper to taste

Directions 
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.

Source: peishellfish.com