grilled oysters with green onion butter
1 tablespoon extra virgin olive oil
1 clove garlic, smashed into a paste
1 scallion, white and light green parts, finely chopped
Kosher salt, to taste, plus extra for serving platter
Freshly ground black pepper, to taste
Zest from 1/2 lemon
1 tablespoon minced fresh flat-leaf Italian parsley
6 tablespoons unsalted butter, at room temperature
24 oysters, cleaned and dried, in their shells
Lemon wedges, for serving, optional
In a small sauté pan, heat olive oil over medium heat. Add garlic and scallion and season with salt and pepper. Cook about 30 seconds, just until fragrant. Remove from heat and transfer to a bowl to cool to room temperature.
Once cooled, add lemon zest and parsley and mix to combine. Add butter and stir until everything is incorporated. Transfer butter mixture to a large piece of wax paper and shape into a log. Enclose butter completely and refrigerate until firm.
Preheat grill to medium-high. Line a serving platter with a bed of kosher salt (so oysters don’t tip over).
Place oysters, cupped side down, on grate. Cover grill, and grill until oysters begin to open, 2-3 minutes. Transfer opened oysters to prepared platter (discard any that do not open). Allow to cool slightly, then use an oyster knife to pry shells open, keeping cupped side down and retaining as much liquor as possible. Place a bit of butter over each oyster and serve warm with lemon wedges (if using).