Pan Fried Oysters With Aged Sherry Sauce And Osetra Caviar

Pan Fried Oysters With Aged Sherry Sauce And Osetra Caviar
Pan Fried Oysters With Aged Sherry Sauce And Osetra Caviar

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • OYSTERS:

  • 12

    oysters shucked, with

  • one

    -half of each shell reserved

  • 1

    cup yellow cornmeal seasoned with

  • salt and freshly-ground black 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 butter very cold, and cut into pieces

  • Salt to taste

  • Freshly-ground black pepper to taste

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. This recipe yields 4 servings.

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