Sauteed Oysters With Basil
|Shucked oysters||8 Ounce, drained|
|All-purpose flour||2 Tablespoon|
|Dry white wine||2 Tablespoon|
If oysters are large, cut them in half.
Pat dry with paper towels.
Dredge in flour and shake off excess.
Melt butter in a medium-size frying pan over medium-high heat.
When butter sizzles, add oysters and sprinkle with basil.
Saute just long enough to brown the flour coating and to heat oysters through (about 1 1/2 minutes on each side); transfer oysters to a serving dish.
Pour wine into pan and cook, scraping browned particles free from pan, until sauce is reduced to 1 tablespoon.
Spoon sauce over oysters.