Grilled Oysters with Pesto Mingonette

Impress your Valentine's date with this grilled oysters with pesto mignonette recipe. It's quick, easy and full of delicious and savory flavors!

 1 dozen large oysters, scrubbed
For the Mingionette Sauce:
 1 tbsp Colavita Pesto
 ¼ cup Colavita Prosecco White Wine Vinegar
 1 tbsp minced shallot
 ¼ tsp freshly ground black pepper
 For serving (optional): Rock (or very coarse) salt on a serving platter

First, prepare the Mingionette.
1

Stir the Colavita pesto, vinegar, shallot, and pepper in a small bowl. Whisk until well combined.

Grill the oysters:
2

Light your grill. Or heat up a large, rimmed grill or sauté pan.

3

Grill the oysters, flat side down, over high heat until they open, about 3 minutes. Close the lid of your girll while you do this, or place the lid on your grill/sauté pan.

4

Using tongs, remove the oysters from the grill or pan and place them on a platter.

5

Discard the flat top shell. You can use a knife to peel back the shell.

6

If you'd like, line a platter with rock salt. Place the oysters on the rock salt, being careful not to spill their juices.

7

Spoon the pesto Mingionette over the oysters, placing the extra sauce in a small bowl, and serve.