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1
In a food processor, add the egg yolk, garlic, lemon juice, and chipotle pepper.
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2
Puree the ingredients, and with the machine running, slowly add the olive oil, until the mixture is fully emulsified.
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3
Season the mayonnaise with salt and pepper, and set aside, refrigerated, until ready to use.
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4
In a bowl, combine the flour, chile powder, salt, and pepper.
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5
Dredge each oyster in the seasoned flour, and then wrap the oyster in a piece of serrano ham, covering the oyster completely.
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6
Repeat until all 6 oysters are dredged and wrapped.
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7
In a saute pan over medium high heat, heat a little olive oil.
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8
When the oil is smoking, sear the wrapped oysters, turning to crisp up the ham on all sides, about 4 minutes per side.
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9
Place the crisped oysters back into the bottom halves of the oyster shells and place a dollop of the chipotle mayonnaise on each.
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10
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
