Vincent's Sautéed Italian Oysters
This is a very simple, no-fuss recipe that is perfect for two people. Make some angel hair pasta to be topped by the oysters, and sprinkle on plenty of Parmesan cheese as garnish.
Ingredients:
1 dozen fresh Louisiana oysters
1-2 Tbsp. fresh chopped garlic
2 Tbsp. chopped green onions
2 pinches coarse ground pepper
2 pinches crushed red pepper
2 pinches salt
1/3 cup extra virgin olive oil
2 cups flour
Place flour in a small mixing bowl. Lightly dredge oysters: coat the oysters with flour on both sides and discard flour after dredging. Heat oil in a non-stick sauté pan. Oil should be approximately 350 degrees. Carefully place each oyster in pan and brown on both sides. Add garlic and green onions to oysters along with seasonings and remove from fire after the edges curl. Pour over angel hair pasta, top with fresh Parmesan cheese and enjoy.
Courtesy of Vincent's Italian Cuisine
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Comments on Vincent's Sautéed Italian Oysters
Hi,
The recipe looks awesome, I think I'm going to try it this week. But I have a question, can you tell me what 'Lightly dredge oysters' means? Is that the coating with flour part? Do you dip the oysters in anything before you coat them? I'm used coated recipes calling for a liquid, then a coating …
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@adam@verizon wireless ringback tones:
Yes, dredging is coating with flour. You shouldn't need to dip oysters in anything before you "dredge" them in the flour.