Broiled Oysters with XO-Egg Sauce and Korean Powder
Fresh oysters are topped with a rich XO-egg sauce and quickly broiled until golden. The XO sauce combines smoky scallops, dried shrimp, ham, and aromatics into an intensely savory condiment that's blended with egg yolks and lime juice. Each oyster is finished with sliced scallions and a dash of Korean chili powder for heat and color. This restaurant-style appetizer brings together briny ocean flavors with umami-packed Asian ingredients, perfect for special occasions or when you want to impress seafood lovers with something beyond the usual mignonette.
Ingredients
- 12 large oysters
- 3 cups sea salt
- 1 scallion, diagonal-sliced
- ½ teaspoon Korean powdergochugaru1:1asianspicy
Korean chili powder for authentic flavor
- 4 teaspoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons Korean powdergochugaru1:1asianspicy
Korean chili powder for authentic flavor
- 3 cups oil blend, 1 part canola, 1 part extra virgin olive oil
- 1 cup egg yolks
- 5 ham scraps
- 6 ounces ginger, peeled
- 3 garlic, peeled
- 2 large onions
- 3 pounds dried and smoked scallop feet, rehydrated
- 4 ounces dried shrimp, rehydrated
- 1 tablespoon chili flakes
- 1 ¼ cup sesame oil
Instructions
- 1
Preheat oven to high broil
- 2
Use an oyster knife to remove the flat top shell from each oyster
- 3
Place oysters on a sheet tray lined with salt
- 4
Top each oyster with XO-egg sauce
- 5
Broil for 4 minutes or until brown
- 6
Remove from oven and garnish each with scallion and Korean powder
- 7
For XO-egg sauce, blend XO sauce, lime juice, fish sauce, and Korean powder in a blender
- 8
Slowly add oil blend and egg yolks to the blender
- 9
For XO sauce, process ham, ginger, garlic, onions, rehydrated scallops, dried shrimp, and chili flakes separately in food processor until very fine
- 10
Place all processed ingredients in a pan and cook over low heat until browned
- 11
Stir in sesame oil
Tips
Line the sheet tray with coarse salt to stabilize the oyster shells and prevent them from tipping over during broiling.
Make sure to rehydrate the dried scallops and shrimp in warm water until softened before processing.
Cook the XO sauce slowly over low heat to develop deep, complex flavors without burning the aromatics.
Good to Know
Consume oysters immediately after cooking. XO sauce can be refrigerated for up to 1 week.
XO sauce can be made 2-3 days ahead and refrigerated. Prepare XO-egg sauce up to 4 hours ahead.
Serve immediately while hot on a bed of coarse salt with additional Korean powder on the side.
Common Mistakes
Don't overcook the oysters - they become rubbery after 4-5 minutes under the broiler.
Process XO sauce ingredients separately to ensure even texture and prevent over-processing.
Keep the XO sauce cooking temperature low to prevent burning the garlic and aromatics.
Substitutions
Korean chili powder for authentic flavor
Skip homemade XO sauce preparation
Reduces seafood intensity
FAQ
Can I use pre-shucked oysters for this recipe?
Fresh oysters in the shell work best for presentation and flavor. Pre-shucked oysters can work but serve in small ramekins instead of shells.
Where can I find dried scallops and specialty ingredients?
Asian grocery stores or online retailers carry dried scallops, dried shrimp, and Korean chili powder. Some can be substituted with more common ingredients.
How long does homemade XO sauce keep?
Properly stored in the refrigerator, XO sauce keeps for 2-3 weeks. The oil content helps preserve the ingredients and flavors develop over time.