Yield: 2 servings.

1 dozen bluepoint or similar oysters, shucked
(unless you've shucked oysters before
and have a good oyster knife, ask your
fish market to shuck them for you; do not
use bottled oysters, which may taste tinny)
1 cup yellow cornmeal, preferably Indian Head or Quaker
Salt, freshly ground white pepper and cayenne to taste
4 cups vegetable oil (do not use olive oil)
1 cup Hellmann's mayonnaise
1/2 bunch of chives, snipped into 1/8-inch pieces
1 tablespoon lemon juice
Romaine, cut into 1-inch ''canoes,'' well chilled.

1. Drain the oysters. Spread the cornmeal evenly on a paper towel. Add
the salt, pepper and cayenne to taste. Dredge the oysters one at a
time, placing each dredged oyster in a colander. Shake off the
excess cornmeal.
2. Heat oil in a cast-iron skillet or other deep skillet over medium-high
heat until it reaches 350 degrees F. You can also check by sprinkling
some of the cornmeal in the pan and seeing if it spins and dances in
the oil.
3. Meanwhile, mix the mayonnaise, chives and lemon juice until smooth
in a small bowl. Arrange the lettuce ''canoes'' on a large serving platter
and top each with a dollop of chive mayonnaise. Set aside in the
refrigerator.
4. Test the oil by gently dropping (or lower in with a slotted spoon) an
oyster into it. If it bubbles and rises to the top, add 3 or 4 more
oysters. If not, remove the oyster, wait and try again. If you add
too many oysters at once, you will lower the temperature of the
oil, and the oysters will neither brown nor become crisp. Remove
the light brown oysters with a slotted spoon or tongs to paper
towels to drain.
5. To serve, arrange a fried oyster on top of mayonnaise on the
Romaine canoes. Serve immediately.

Scrambled Eggs with
Bay Scallops and Bacon

Yield: 2 servings.

4 slices of lean bacon
6 fresh large eggs
4 tablespoons butter
Salt and freshly ground white pepper
2 tablespoons heavy cream or half-and-half
or milk according to your conscience
Chopped fresh Italian parsley, tarragon
or chives to taste
8 ounces very fresh bay scallops
4 slices brioche, lightly toasted.

1. Broil or fry the bacon over medium heat so that when the slices are
done they lie flat. Drain on paper-towel-covered plate and set aside
in a warm oven.
2. Break the eggs into a colander, over the top of a double boiler or heat-
safe bowl and beat gently using a whisk or a wooden spoon to push
the eggs through. Add one tablespoon of butter and the salt and
pepper to taste.
3. Cook the eggs in the double boiler or place bowl over pan of simmering water over medium heat, whisking constantly, taking care to scrape the
sides of the pot where the eggs will first coagulate. When the eggs begin
to thicken, add the cream, half-and-half or milk. You may add a raw
egg yolk at this time.
4. Remove eggs from the heat when they have formed small, bright
yellow curds. You may add some flat parsley, freshly snipped
tarragon or chives to the eggs.
5. Meanwhile pat the scallops dry with a paper towel and melt the re-
maining butter over medium-high heat in a 10-inch nonstick pan.
When the butter bubbles but before it darkens and begins to smoke,
add the scallops in one layer. Cook until they turn brown, about 3
minutes. Turn and cook until browned on all sides, about 2 more
minutes. Remove scallops with a slotted spoon and drain on
paper towels.
6. To serve, pile the eggs at one end of a warmed oval platter and the
scallops at the other. Separate the eggs and scallops with a bacon
fence.
7. Serve with toasted brioche and chilled prosecco.

NOTE: For celebrators who skipped supper, this dish is equally good at
breakfast, in which case combine fresh orange juice with prosecco and
serve a small pot of pepper jelly with the eggs and scallops.

Clams Casino

Yield: 2 servings.

3 strips bacon
1 small green bell pepper
1 small red bell pepper
1/2 sweet onion
1 jalapeno
2 tablespoons butter, softened
1 tablespoon Worcestershire sauce
Juice of 1/2 lemon
1 dozen small cherrystone or large
littleneck (i.e. topneck) clams.

1. Cut each bacon strip into 4 pieces and lightly fry in a pan over medium heat. (You don't want the bacon to become crispy since it is going to
go into the broiler later.) Remove and set aside half-cooked bacon.
2. Chop the peppers and the onion into a medium dice. Chop the jalapeno finely, discarding seeds. It's a good idea to wash your hands afterward.
3. Add the peppers, the onion and the jalapeno to the softened butter.
4. Add the Worcestershire sauce and lemon juice to taste.
5. Add a generous pinch of the vegetable mixture to each of the opened
clams on its half shell. Place a piece of the cooked bacon on top of
the mixture on each clam.
6. Place the clams under the broiler and let cook until the vegetables begin
to wilt and the bacon is almost crisp, around 3 minutes.
Serve immediately.
Copyright 2002 The New York Times Company. Used with permission.
 

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