Oyster Pan Roast

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.