In a skillet, sauté the garlic in the butter, without browning. Add the spinach. Continue cooking until the spinach has wilted. Spoon into a 28 x 18-cm (11 x 7-inch) baking dish, in scallop shells or in the oyster shells. Top with the oysters.
At the top of a double boiler, off the heat, whisk together the egg yolks, white wine, and lemon juice until frothy. Place over the simmering water. Cook, whisking constantly, just to warm up. Add the butter, one piece at a time, whisking constantly. Wait until the butter is melted before adding another piece. Season with salt and pepper. Remove from the heat.
In a bowl, beat the egg whites until stiff peaks form. Gently fold in the hollandaise sauce. Cover the oysters with the sauce. Sprinkle with the breadcrumbs and Parmesan. Broil in the oven until golden brown. Serve hot as an appetizer.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.