Recipe for Pan Fried Oysters with Aged Sherry Sauce and Osetra Caviar

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Yield:

Ingredients:

Amount	Ingredient
	OYSTERS ----------------
12 x	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
1/2 oz	osetra caviar
	----------------- AGED SHERRY SAUCE ----------------
2 x	shallots peeled, and
	finely diced
1 cup	aged sherry vinegar
2 stk	butter very cold, and
	cut into pieces
	Salt to taste

Instructions:

Instructions: 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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