Oysters in Beurre Noisette
The quick cooking takes the edge off the oyster texture that bothers some people. The nutty flavor of the butter (‘noisette’ means ‘hazelnut’ in French) and the tang of the other ingredients marry well with the flavor of the oysters.
Heat butter in skillet over medium/high heat until it foams and then starts to brown, swirling it around to keep any one area from getting too hot. When it's a nice amber color and is smelling nutty (brown butter is called beurre noisette - 'hazelnut butter' in French), add the oysters.
Sauté them gently in the butter, turning them over after a minute. The oysters should be browned slightly.
Add a splash of lemon juice, a couple splashes of white wine, a couple glugs of Worcestershire, black pepper to taste and a dash or two of hot sauce and swirl around the pan to combine. Cook for a minute to bring back up to temperature, then remove the oysters, simmer the mixture in the pan for a few more minutes to let it reduce and then pour it over the oysters in the serving dish.
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