Friday, October 19th, 2012 | posted by mike
Serves 2-4
1 doz. large Oysters (Willapa Bay, Wiley points, Glidden points or Delaware Bays would be good choices)
1/2 C Hoisin sauce
1 large or 2 small cloves garlic, minced
2 T butter
1 t olive oil
1 bunch scallions, half of the white section sliced super thin and squeezed into tiny onion rings, the rest of white section and a few inches of green section chopped, then mixed all together with rings
1 lemon, cut into wedges
Coarse rock salt or very coarse sea salt (this will keep the oysters in place to prevent losing the liquid and sauce while also keeping them warm while serving)
2 t sriracha sauce
Pre heat oven to 500º
For the sauce: In a small saucepan over med heat, add butter and olive oil and sauté garlic until soft then add hoisin sauce and sriracha sauce
Stir well then take off the heat
Cover bottom of a broiling pan with about 1/4 inch of the rock salt
Arrange oysters cup side down on salt
Pop in the oven and roast for around 5 min. Or until they start to open
Remove from oven and as soon as the shells are cool enough to handle, shuck the oysters (this step is pretty easy since the oysters are now open). Pry open shell with an oyster knife or even a small fairly sharp knife, then cut the muscle along the top and bottom of shell, flip the meat over to show the prettier side
At this point, baste a little of the sauce on each oyster (just enough to glaze, you don’t need much of this flavorful mix)
Turn oven up to broil and broil oysters 4 inches from flame, until the meats are curling around the edges and the sauce begins to get a slightly burned look on the shells
Remove from broiler and top with a good amount of chopped scallion
Serve on the salt with lemon wedges
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