At New York's The Eddy, chef Brendan McHale chars scallions until they have completely blackened. Afterward, the scallions are crumbled (we prefer to chop them, so they don't get your hands all dirty) into softened butter and seasoned with Aleppo pepper and salt. Oysters on the half shell are hit with a tiny dollop of the ash butter and broiled until the butter just melts. McHale finishes the oysters with a bit of pickling liquid before serving.
You'll have some leftover butter, but it won't last long. Spread it on toast, sauté vegetables in it or put a spoonful of it on a steak.
To learn more, read "Burnt Up."
Broiled Oysters with Scallion Ash Butter
Recipe adapted from Brendan McHale, The Eddy, New York, NY
Yield: 12 oysters
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
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)
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.