Pan Fried Oysters With Aged Sherry Sauce And Osetra Caviar
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
65
Spice
60
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
For the Oysters: Dredge oysters in cornmeal
2
Heat oil in a large skillet until almost smoking
3
Saute oysters on each side for 1 minute
4
Spoon 2 teaspoons of butter sauce into each reserved shell
5
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
6
Whisk in the butter, piece by piece
7
Season with salt and pepper to taste