Place shucked oysters in a dish with all of the above ingredients. Refrigerate about 4 hours.
Place the egg yolk in a small bowl and whisk in water. Toss the oysters with flour, pat excess, dip in egg wash, then dredge oysters in corn meal and sesame seed mix. Cook oysters with butter and oil in hot sauté pan 2 minutes each side, or until golden brown.
In a hot sauté pan, add butter, oil, onion, garlic, scallions, ginger and spinach and cook for 1-2 minutes, or until spinach is done. Add salt and pepper.
To assemble:
Place cooked spinach on top of the nacho chips. Put cooked oysters on the spinach. Put a teaspoon of curry and mayonnaise mixture on top of each and serve.
Source: Recipe Courtesy of the Texas Department of Agriculture.
