Miso-Butter Grilled Oysters with Scallion Pancake Canapés
I cannot get enough of these savory umami-packed oyster appetizers. These are perfect for passing around at a summer barbecue, just be sure to make enough because these will go fast. The best thing about this recipe is that you can either make the scallion pancakes 2 -2.5 inches so they are canapés-size for the oysters, or you can make the pancakes larger and use them as taco shells, wraps, or buns for other ingredients (A jalapeño chicken sausage wrapped in a scallion pancake bun sounds beyond amazing).
The red miso compound butter is a super simple recipe that can be made immediately before use, or the night before your cookout if you are preparing in advance. Plus, it can also be used with other dishes such as scrambled eggs or sautéed shrimp to give these dishes an added savoriness
The red miso compound butter is a super simple recipe that can be made immediately before use, or the night before your cookout if you are preparing in advance. Plus, it can also be used with other dishes such as scrambled eggs or sautéed shrimp to give these dishes an added savoriness
Grilled Miso-Butter Oysters W/ Scallion Pancake Canapés
Ingredients
Instructions
- Whisk 3 ¾ cups flour and 1 ½ teaspoons of kosher salt in a large bowl. Mix in the sesame oil and 1 ½ cups of boiling water with a large wooden spoon until a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover with plastic wrap; let rest at room temperature 1 hour.
- Roll out your dough on a lightly floured work surface as thin as possible. Brush about ½ cup chicken fat on dough and top with about 3 cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (essentially, it will look like a massive cinnamon roll). Cover with plastic wrap and let rest at room temperature 15 minutes.
- Roll out the dough on lightly floured surface.
- Use a circular cookie-cutter to cut your sheet of scallion dough into approximately 36 small 2" mini-pancakes.
- Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Place as many mini-scallion pancakes in the skillet without overcrowding, cook the pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes.
- Whisk vinegar, soy sauce, chili oil, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.
- Combine the butter, miso paste, sriracha, lime juice, and pepper. You can either reform the butter into stick form with your hands or place in a small bowl to scoop onto your oysters.
- Preheat your oven to 450°.
- While the oven is preheating, shuck your oysters, ensuring the adductor muscles are sliced, and place a dollop of miso-butter on the oyster meat.
- Place your shucked oysters on a foil-lined baking sheet in the oven for 5-7 minutes, until the oysters' bellies begin to swell.
- Remove the oysters from the oven, being careful not to touch the shells with bare hands. Remove the oyster meat and place on your scallion pancakes, drizzle with dipping sauce, garnish with chopped scallion.
