Roasted Cape May Salts with Soy Chili Glaze
"Cape May Salts are a mild, clean crisp oyster from southern New Jersey,” says Ingber, a.k.a. Bishop of Bivalves. “I love them roasted with a little spicy Asian sauce on top. And they are great just on the half shell."
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- 10 oz. bottle light soy sauce
- 10 oz
- 8 oz. bottle hoisin sauce
- 2 Tbsp
- sambal oelek, or to taste
- 2 oz
- thinly sliced scallions
- cape may salt oysters, opened
1Combine all ingredients, bring to boil and lightly thicken with cornstarch. If too spicy, adjust seasoning with a little more honey.
2Place opened oysters under a hot broiler for 2 minutes or until slightly firm.
3Top each oyster with 1 teaspoon of the hot Soy Chili Glaze and sprinkle each oyster with a little scallion