Vietnamese Grilled Oysters with Scallion Oil
Fresh oysters grilled over high heat and topped with fragrant scallion oil infused with aromatic green onions. Finished with crushed roasted peanuts and optional sriracha for heat. Quick appetizer with bright, nutty flavors and charred edges.
Ingredients
- 12 fresh oysters
- 2 tablespoons neutral-flavored cooking oil
- 4 stalks scallions, green parts only, thinly sliced
- salt, a small pinch(optional)
- ¼ cup roasted peanuts, lightly crushed
- sriracha or hot sauce(optional)
Instructions
- 1
Scrub oysters under running water and set aside.
- 2
Heat oil in a small saucepan over medium heat. Add scallions and salt, stir and cook until fragrant and softened, then transfer to a clean bowl.
- 3
Shuck oysters with an oyster knife and place on a wired rack.
- 4
Heat grill pan, gas grill, or charcoal grill to medium-high or high heat. Place oysters on grill, cover, and cook for about 2 minutes.
- 5
Top each oyster with scallion oil, cover, and cook for another 1-2 minutes until cooked through.
- 6
Transfer to serving plates, top generously with roasted peanuts, and serve immediately with hot sauce if desired.
Tips
Oyster size affects cooking time; check for opaque meat to ensure they are cooked through.
Prepare scallion oil just before grilling to preserve fragrance and prevent browning.
Keep oysters on a wire rack so heat circulates underneath for even cooking.
Good to Know
Oysters best served immediately after cooking. Leftover scallion oil keeps refrigerated up to 2 days.
Scallion oil can be prepared up to 2 hours ahead; reheat gently before service. Shuck oysters no more than 30 minutes before grilling.
Serve immediately while oysters are still warm with lime wedges and sriracha on the side.
Common Mistakes
Do not overcook oysters to avoid tough, rubbery texture; cook just until opaque.
Do not let scallion oil cool completely before topping oysters to preserve aromatic qualities.