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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By dvilleoysters_1...
Deltaville, 86
on June 30, 2010
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Wow, that sounds delicious!
The Best Chesapeake Bay Oysters are grown on our family farm!
www.deltavilleoystercompany.com
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