Pan Fried Oysters with Aged Sherry Sauce and Osetra Caviar

• 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

1. For the Oysters: Dredge oysters in cornmeal.
2. Heat oil in a large skillet until almost smoking.
3. Saute oysters on each side for 1 minute.
4. Spoon 2 teaspoons of butter sauce into each reserved shell.
5. Top with an oyster and a heaping teaspoon of caviar
6. For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat.
7. Whisk in the butter, piece by piece.
8. Season with salt and pepper to taste.

oysters, yellow cornmeal, peanut oil, caviar, shallots, aged sherry vinegar, butter, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/pan-fried-oysters-with-aged-sherry-sauce-and-osetra-caviar-recipe.html (may not work)