No need to fire up the barbecue, go out in the rain, or even use the oven. These barbecue oysters with Asian aromatics are cooked in a cast iron skillet and are ready in 15 minutes.
Searing with ginger and scallions give these oysters a unique Asian flavor.
This is truly the easiest and quickest way to enjoy fresh live oysters. And no stabbing your hand!
Don’t worry if the month doesn’t have an R in it. Oysters are farmed and they are sterile.
If you have room in the skillet add some butter and sliced shiitake mushrooms.
EQUIPMENT: microplane, cast iron skillet, chef’s butane torch
Skillet BBQ Oysters with Ginger and Scallions
Cuisine: AmericanDifficulty: Average2
servings15
minutes15
minutesIngredients
6 fresh live oysters
1/2 teaspoon Liquid Smoke
2 tablespoons Shaoxing wine
1 tablespoon grated fresh ginger
1 green onions, trimmed, white and green parts thinly sliced on the bias
sesame oil
Directions
- Place a cast iron skillet over medium high heat and add 1/4 inch of filtered water.
- Add Liquid Smoke.
- Carefully place oysters in skillet. Make sure they are level and deep side is down.
- Cover and cook until they open. About 10 minutes.
- Remove skillet from heat.
- Hold each oyster with a kitchen cloth or paper towel to protect your fingers from the hot shell, taking care not to spill the juices inside, and use your fingers to lift up and twist the top shell to remove it and expose the salty goodness. It shouldn’t be very difficult. Carefully detach the oyster meat from the shell, flip it over, and place it back into into the shell.
- Drizzle wine over each. Top with ginger and onions, followed by a few drops of sesame oil.
- Use a chef’s butane torch to lightly sear the top of each one.
- Serve immediately in the skillet.
