Prepare McCormick & Schmick's Lemon Tabasco Aioli according to the recipe linked to in the Box below. Set aside. Can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to serve. Bring up to room temperature before using.

Prepare McCormick & Schmick's Pan Fried Oyster Flour according to the recipe in the Box below. Set aside.

Pour buttermilk into a small shallow bowl. Set aside.

Pour oil into a large sauté pan.

Place over high heat.

While oil is heating, dust oysters in McCormick & Schmick's Pan Fried Oyster Flour.

Dip dusted oysters in buttermilk to coat well.

Dust again in McCormick & Schmick's Pan Fried Oyster Flour and lightly shake off excess.

When oil is hot and shimmering, place oysters in hot oil. Cook until light brown and crispy.

Remove oysters to a paper towel-covered plate to drain.

In a sauté separate pan, add butter.

Place pan over medium heat.

When butter has melted and is hot (do not burn), add spinach and arugula. Sauté until tender.

Taste. Add salt and pepper, to taste.

Squeeze a lightning bolt of McCormick & Schmick's Lemon Tabasco Aioli diagonally across the plate.

Neatly place 7 - 8 drops of Tabasco on the plate.

Mound the spinach/arugula mixture in the center of the plate, making sure to squeeze out most of the liquid.

Carefully stack the oysters in a mound directly on the greens.

Serve hot.