Pan Fried Oysters with Aged Sherry Sauce and Osetra Caviar

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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