Wash the Akoya and defrost in cold water for 10 minutes. Shuck the Akoya, carefully removing the byssal thread. Leave in the half shell, keeping the Akoya attached to the shell ready for stuffing and baking.
In a sauté pan, toast the pine nuts until lightly golden. Remove the nuts, add oil and sauté onion gently until soft. Add the quinoa, spring onions, lemon zest, lemon juice, herbs and raisins and stir to combine. Season to taste.
Gently spoon the stuffing into the Akoya shells and close the tops.
Drizzle with more olive oil and bake at 180° for approximately 10 minutes until the Akoya is cooked through. Serve hot or cold.