Pan-Seared Oysters

20230112 #breakfastdiary 649, -4°C/partly cloudy, 11min/workout 'Exceptional cuisine, worth a special journey' — that's what a Michelin three-star rating actually means. Do you have a restaurant like that in your life? Rinse the oysters clean and dust them lightly with flour. Chop the white part of scallions into 2-3cm pieces and sauté, sauté, sauté in a hot pan with olive oil. Add the oysters and a knob of butter to the pan and cook gently, taking care not to break them apart. Plate and top with finely chopped scallion and pepper, pepper, pepper. Oysters are already plenty salty, and to really taste their flavor, there's no real need to season further with salt or soy sauce.