Recipe: Broiled Oysters with Scallion Ash Butter - Brendan McHale
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
12 oysters
Ingredients
  • 1 tablespoon canola oil
  • 4 medium scallions, ends trimmed
  • ¼ cup (½ stick) unsalted butter, softened
  • ½ teaspoon Aleppo pepper
  • Kosher salt, to taste
  • 12 medium oysters on the half shell
  • 1 tablespoon pickle juice (or your favorite pickling liquid)
Directions
  1. In a large cast-iron skillet, heat the oil over medium-high heat. When the oil begins to smoke, add the scallions and weigh them down with a medium saucepan that fits into the cast-iron skillet. Cook the scallions, undisturbed, until completely blackened on the bottoms, 3 to 4 minutes. Flip the scallions and repeat this step, another 3 to 4 minutes. Remove from the heat and let cool before finely chopping.
  2. In a small bowl, combine the butter, Aleppo pepper and scallion ash, and season with salt. Make ahead: Butter can be made up to 4 days ahead.
  3. Adjust the oven rack to the upper position and turn on the broiler. Place the oysters on a rimmed baking sheet and top each oyster with ½ teaspoon of the ash butter. Broil the oysters until the butter has melted, 30 seconds to 1 minute. Remove from the oven and add a few drops of pickling liquid to each oyster. Serve immediately.