- Portion size 4 servings
- 1 1/2 lb shucked oyster (20 pieces)
- 1/3 cup cornmeal
- 2 tablespoons olive oil
- 2 tablespoons minced onions
- 4 cloves garlic minced
- 1 cup whipping cream
- 1/4 teaspoon hot pepper sauce
- 3 tablespoons chopped fresh coriander
Dip oysters in cornmeal to coat. In skillet, heat oil over medium-high heat; cook oysters for 3 minutes on each side or until golden; transfer to serving plates.
Cook onion and garlic for 30 seconds.
Stir in cream and hot pepper sauce; bring to boil and cook for 30 seconds or until thickened slightly. Stir in coriander. Drizzle over oysters.