Ingredients

• 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

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Instructions

1. 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
2. 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.