The Four Flames Oysters Harlon
Submitted by tj
Flour-dredged grilled oysters topped with a savory sauce of steak sauce, Worcestershire, lemon, and sherry, then finished under the broiler. A retro steakhouse appetizer for oyster lovers.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minThis is old-school restaurant cooking at its finest, the kind of dish that made supper clubs legendary.
Fresh oysters get seasoned, dredged in flour, and grilled or sautéed until golden and crispy on both sides.
Then they’re hit with a warm, tangy sauce built from steak sauce, Worcestershire, lemon juice, and a splash of sherry that gives it a sophisticated finish.
A quick flash under the broiler browns the tops and brings everything together into one of the most satisfying ways to eat an oyster.
Chef Tips
- Use fresh, shucked oysters and pat them dry before dredging. Wet oysters won’t get a proper sear
- Keep the sauce warm but never let it boil, or the sherry flavor will cook off and the texture will break
- The broiler step is fast, just a minute or two. Watch closely because the sauce can go from browned to burnt in seconds
- Serve immediately on a warm platter. These lose their magic once they cool down
Ingredients
Directions
Salt and pepper oysters and dredge in flour.
Grill them on a lightly buttered grill (or sauté lightly in a heavy skillet) until browned on both sides.
Set aside and keep warm.
Heat in saucepan on low, without boiling, the lemon juice, steak sauce, Worcestershire sauce and sherry.
Blend the 2 tablespoons of flour with the water and add to sauce to thicken.
Place oysters on a platter and pour about a spoonful of sauce on each one.
Run the platter briefly under the broiler to brown before serving.
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