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(serves 2)
6 large oysters
2 oz clarified butter
seasoned flour for coating
1 oz cognac
1/4 cup 35% cream
1/2 lemon - juice of
1/2 tsp cracked black pepper
2 spring onions diced
Shuck the oysters with a sharp knife making sure to cut the abductor muscle after opening. Fresh oysters should have no slime.
Heat up clarified butter in a pan. Coat oysters in seasoned flour. Drop them into pan once butter is heated. Cook oysters until crispy - they will not cook to be 'well done.' Flip oysters to cook both sides. Add spring onions and let cook. Remove oysters from pan and place back into washed and cleaned shells.
Deglaze pan with cognac. Add 35% cream, cracked pepper and lemon juice. Let sauce reduce. Spoon sauce over oysters and garnish with seaweed.
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