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Roasted Cape May Salts with Soy Chili Glaze

Diego Isio

By
@Diego

It will be “May Day” all month at the Grand Central Oyster Bar, as executive chef Sandy Ingber has decreed Cape May Salt Oysters from New Jersey provided by Atlantic Cape Fisheries as “Bivalve of the Month” for May at this historic seafood eatery.

"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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Comments:

Serves:

6

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1
10 oz. bottle light soy sauce
10 oz
water
1
8 oz. bottle hoisin sauce
2 Tbsp
sambal oelek, or to taste
2 oz
honey
thinly sliced scallions
6
cape may salt oysters, opened

Directions Step-By-Step

1
Combine all ingredients, bring to boil and lightly thicken with cornstarch. If too spicy, adjust seasoning with a little more honey.
2
Place opened oysters under a hot broiler for 2 minutes or until slightly firm.
3
Top each oyster with 1 teaspoon of the hot Soy Chili Glaze and sprinkle each oyster with a little scallion

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American