PAN FRIED OYSTERS WITH AGED SHERRY SAUCE AND OSETRA CAVIAR

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Pan Fried Oysters with Aged Sherry Sauce and Osetra Caviar image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

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