RECIPE: Oysters & Pearls
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The great chef Thomas Keller, inventor of “Oysters and Pearls,” created a splendid first course with fresh-shucked oysters in a pearl tapioca sabayon, garnished with osetra caviar (today it’s domestic white sturgeon caviar, due to import restrictions). Here’s a video, here’s the recipe). Keller’s inspiration was a box on tapioca pearls he noticed on a shelf. He turned the tapioca into something savory instead of the conventional sweet pudding, thinking “Where do pearls come from? Oysters.” The iconic dish came together just like that. While we can’t get enough of Oysters and Pearls, here’s an easier take on the dish that you can make for Mother’s Day or other special occasion. |
 An easy version of “Oysters and Pearls.” Photo courtesy Chalk Point Kitchen | NYC. |
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You can serve as many oysters on a plate as you like: a minimum three, up to a dozen oysters on the half shell if your guests are like Diamond Jim Brady. Serve this course with a dry white wine or saké. Ingredients 1. DRESS the seaweed with some yuzu or rice wine vinaigrette so it can be eaten as a salad. 2. CREATE a seaweed bed on each serving plate, topped with the oysters. 3. TOP each oyster with pearls of caviar. Decorate the plate with the cherry tomatoes and lime wedge.
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