The Four Flames Oysters Harlon

1. 1

   Salt and pepper oysters and dredge in flour.

2. 2

   Grill them on a lightly buttered grill (or saute lightly in a heavy skillet) until browned on both sides.

3. 3

   Set aside and keep warm.

4. 4

   Heat in saucepan on low, without boiling, the lemon juice, steak sauce, Worcestershire sauce and sherry.

5. 5

   Blend the 2 tablespoons of flour with the water and add to sauce to thicken.

6. 6

   Place oysters on a platter and pour about a spoonful of sauce on each one.

7. 7

   Run the platter briefly under the broiler to brown before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.