FOR OYSTERS: 24 Large Willapa Oysters, 1/2 cup Flour, 4 tablespoons Butter, 2 beaten Eggs, 1 stalk Celery, 1/2 Lime, 1/4 cup chopped Parsley, 1/4 cup chopped Scallions, Salt, ground Black Pepper
FOR RED PEPPER PASTE: 2 tablespoons dried Red Pepper (Cayenne), 2 tablespoons Vinegar, 1 tablespoon Water, 1 tablespoon Sugar, 1 fine minced clove Garlic, 1 teaspoon minced Scallion, 1/2 chopped Red Bell Pepper
Open 24 large Willapa Oysters in microwave. Just open, donīt cook. Discard top shells. Retain 12 cleaned and dried bottom shells. Maintain shells in warming oven. Discard remaining 12 bottom shells. Place Oysters on paper towel and pat dry.
For Red Pepper Paste: Put all ingredients: Red Pepper (Cayenne), Vinegar, Water, Sugar, Garlic, Scallion, Sweet Red Pepper in Food Processor and blend until paste is formed. Reserve Red Pepper Paste.
Add Salt and Black Pepper to Flour. Add Scallions to beaten Eggs. Add juice of 1/2 Lime. Dip each Oyster in Egg. Lightly cover each Oyster with Flour. Melt Butter in skillet and gently fry Oysters for 2 minutes on each side. Place Oysters on paper towel and pat dry. Place 2 Buttered Oysters in each reserved warm bottom shell, garnish with chopped Celery and Parsley. Top with small amount of Red Pepper Paste. Serve with additional Red Pepper Paste for those who prefer. Serve while Buttered Oysters are hot from skillet.
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