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1
Oysters and Breading: Beat the eggs in a bowl and set aside.
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2
Add fresh herbs to the bread crumbs and set aside.
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3
Shuck oysters and save juice and shells.
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4
Place the oysters on a dry towel.
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5
Sprinkle well with flour.
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6
Dip oysters into egg mixture and then into crumb/herb mixture.
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7
Place oysters on a dry towel and put them in the refrigerator.
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8
Cream of Shallots Sauce: In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated.
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9
Add the cream and bring to a strong boil, whisking constantly.
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10
Whip in the small pieces of butter until melted.
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11
Remove from heat.
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12
Season to taste with salt and pepper.
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13
Strain through fine sieve into another pan and keep warm.
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14
Assembly: In a large saute pan, add 1 tablespoon of olive oil and 1 tablespoon of butter.
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15
Heat until the butter sizzles.
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16
Add the oysters and cook for 1 minute on each side until light brown and crispy on the outside.
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17
Remove and place the oysters on paper towels to soak up some of the fats.
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18
Warm serving plates.
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19
Pour some of the sauce onto the plates and place an oyster shell in the center of the plate with a garnish of parsley and half a lime.
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20
Arrange the oysters in circular pattern around the garnish.
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21
Serve immediately.
