- Total: 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.
