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SEARED
OYSTERS WITH CRACKED PEPPER VINAIGRETTE
1
dozen fresh oysters
1 1/2 tablespoons cracked black pepper
1/4 cup plus 1 tablespoon extra virgin olive
oil
1 1/2 tablespoons red wine vinegar or sherry
wine vinegar
1/2 teaspoon granulated sugar
1 tablespoon fresh chopped parsley
Salt to taste
In
a medium mixing bowl, whisk together cracked
black pepper, olive oil, red wine vinegar,
sugar and parsley. Adjust taste with salt
and more pepper if desired. Reserve until
needed.
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Preheat
cast iron skillet over medium high heat.
Shuck
oysters, reserving a half shell for each oyster.
Pat oyster dry with paper towels. Brush oysters
with 1 tablespoon of the olive oil.
Cook
oysters in skillet for approximately 1 minute
and turn over. Allow to cook for another minute.
Remove
oysters from pan, place onto washed, dried oyster
shell and spoon vinaigrette over each oyster.
Serve.
4
servings.
[Bon
Appetit, November 1997]
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