Oyster Pan Roast

• 2 tablespoons unsalted butter, plus more as needed
• 12 oysters, shucked and liquor reserved
• 1 tablespoon finely minced shallot
• 1/3 cup (80 ml) dry white wine
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Tabasco sauce
• 2 tablespoons chili sauce (like Heinz)
• 1/2 cup (120 ml) heavy cream
• Salt, to taste

1. In a saute pan over medium-high heat, melt 1 tablespoon of the butter. Add the oysters and saute until the oysters begin to plump up on both sides and are halfway cooked, about 2 minutes each side. Pull the oysters out of the pan and set aside.
2. Using the same pan and adding more butter if needed, sweat the shallot until translucent, about 5 minutes. Add the white wine and stir to deglaze the pan. Simmer to reduce the liquid by half, about 2 minutes.
3. Add the oyster liquor, Worcestershire sauce, Tabasco, chili sauce, and cream. Bring to a simmer and let the sauce reduce by half, about 5 minutes.
4. Add the oysters to the sauce and remove the pan from the heat (the oysters will finish cooking in the hot sauce). Stir in the remaining 1 tablespoon butter and season with salt as needed. Serve right away.

unsalted butter, oysters, shallot, white wine, worcestershire sauce, tabasco sauce, chili sauce, heavy cream, salt

Taken from food52.com/recipes/74928-oyster-pan-roast (may not work)