6 Malpeque oysters, shuck and retain bottom shells 25 ml (2 tbsp) butter 2 ml (1 tsp) shallot, minced 15 ml (1 tbsp) fresh basil, chopped 15 (1 tbsp) fresh parsley, chopped 25 ml (2 tbsp) tomato, concasse 50 ml (4 tbsp) flour salt and pepper to taste 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.