Pan Fried Oysters with Aged Sherry Sauce and Osetra Caviar

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings

Ingredients
  • Oysters:
  • 12 oysters, shucked and 1/2 shell reserved
  • 1 cup yellow cornmeal, seasoned with salt and pepper
  • 1 cup peanut oil
  • 2 1/2 ounces osetra caviar
  • Aged Sherry Sauce:
  • 2 shallots, peeled and finely diced
  • 1 cup aged sherry vinegar
  • 2 sticks, very cold butter, cut into pieces
  • Salt and pepper
Directions

For the Oysters: Dredge oysters in cornmeal. Heat oil in a large skillet until almost smoking. Saute oysters on each side for 1 minute. Spoon 2 teaspoons of butter sauce into each reserved shell. Top with an oyster and a heaping teaspoon of caviar

For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat. Whisk in the butter, piece by piece. Season with salt and pepper to taste.


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