Oysters Bordelaise

For Bordelaise Sauce: Combine the vegetable oil, olive oil, garlic, scallions and 1 Tb. water in a medium size heavy bottomed sauce pan and bring to a simmer over medium heat.

Continue to simmer gently, lowering heat if needed, until scallions and garlic are soft and translucent but not colored, 15-20 minutes. Reduce heat to low.

Stir in the sherry and season to taste with salt and pepper. Keep sauce warm while preparing the oysters.

For Oysters: Combine the flour and paprika in a medium mixing bowl and set aside. Select the rounder of the two shells from each oyster, pat dry with paper towels and set aside.

Pour vegetable oil into a large heavy skillet to a depth of 1" and heat until hot (about 350 degrees F) over medium high heat. Pat oysters dry with paper towels. Dredge oysters in seasoned flour, then fry, working in batches if needed, until crisp and golden, about 2 minutes.

Transfer oyster with a slotted spoon to paper towels to drain. Place 1 oyster on each of the prepared shells, spoon some of the warm Bordelaise sauce over each oyster. Serve garnished with a little chopped parsley, and with lemon wedges, if you like.