Recipe for Oyster Sautee!!

The Pacific oyster, Japanese oyster or Miyagi oyster are the most common here on the Pacific Coast. The most known of the Oyster is the Blue Point which generally come from Atlantic waters but with todays farming practices all species can be readily found in world wide waters.
I love Oysters, cooked or raw I find them to be delicious. A cold pilsner and a freshly shucked Miyagi on the half is the best. For this application one could use any Oyster but the Blue Points are larger so they are prefered by moi...

6 Blue Point or Pacific Oyster ( removed from shell)
1 cup Semolina flour
2 tbs Garlic Powder
1 tsp Wasabi Powder
1 tsp Fresh Cracked White Pepper
2 tbs Olive Oil
1 tbs Unsalted Butter
2 tbs fresh chopped Garlic
Juice of 1 lemon
1 tbs Lemon Zest
2 tbs Capers
2 tbs Dry White Wine

Combine Semolina, Garlic powder, Wasabi powder & White Pepper in a bowl, add olive oil to a heated saute pan, bring to med-high heat, Dredge cleaned Oysters in the Semolina mixture and place in heated pan, sauted for 3-4 mins then turn oysters, continue to cook until golden and crisp crusted. Remove oysters from pan and set aside for a minute as you add butter, lemon, capers, lemon zest and garlic to the pan, saute for a minute or so then deglaze with wine, add oysters back to pan, toss and plate up,  garnish with micro grees and serve. Simple and so delicious !!
I shall return so until then have fun in your kitchens and be safe always !!