Sautéed Oysters—For Those Who Don’t Like Oysters Raw.
Cooks' Note
If you use smaller, Gulf of Mexico oysters, you can serve them in a chafing dish as an hors d’oeuvre. As an entrée, the oysters are particularly good with a green salad or vegetable, such as green beans, peas, or asparagus.
Recipe information
Yield
serves 2
Ingredients
2 tablespoons chopped shallot
2 tablespoons butter
1 pint shucked oysters, drained
1 teaspoon Worcestershire sauce
Salt to taste
Juice of 1/2 lemon
Preparation
Combine the shallots and butter in a medium skillet, and cook over medium-low heat for about 5 minutes, until translucent. Add the oysters, Worcestershire sauce, and salt. Cook for 6 to 8 minutes, until the edges curl and the oysters are firm to the touch, turning them over once. Squeeze the lemon over the oysters during the last minute of cooking. Serve in shallow bowls.
