Vincent’s Sautéed Italian Oysters
(Serves 2)Courtesy of Vincent’s Italian CuisineRate this Recipe!
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Sautéed Italian Oysters
1 dozen fresh Louisiana oysters1-2 Tbsp. fresh chopped garlic2 Tbsp. chopped green onions2 pinches coarse ground pepper2 pinches crushed red pepper2 pinches salt1/3 cup extra virgin olive oil2 cups flourPlace 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.
