Pan Fried Oysters with Aged Sherry Sauce and Osetra Caviar (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
2 shallots, peeled and finely diced |
1 cup aged sherry vinegar |
2 sticks, very cold butter, cut into pieces |
salt and pepper |
Directions:
1. 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
2. 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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