SEARED OYSTER SALAD

2 bunches rocket (arugula) trimmed
4 shallots shredded
100 g parmesan cheese shavings
1 cucumber, sliced thinly
24 fresh oysters in half shell
2 tablespoons butter
2 tablespoons oil
1 tablespoon lemon thyme
1/2 cup rice flour
2 tablespoons lemon juice
Cracked black pepper

Arrange rocket (arugula), shallots, parmesan and cucumber on serving plates. Remove oysters from shells and set aside.

Heat butter, oil and lemon thyme in a small frypan over medium heat.