roasted cape may salts with soy chili glaze

Name: Roasted Cape May Salts with Soy Chili Glaze
Prep time: 10 min
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: 1 - 10 oz. bottle light soy sauce; 10 ounce(s) water; 1 - 8 oz. bottle hoisin sauce; 2 tablespoon(s) sambal oelek, or to taste; 2 ounce(s) honey; - thinly sliced scallions; 6 - cape may salt oysters, opened

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Updated on Apr 21, 2014

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."

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make roasted cape may salts with soy chili glaze

Step 1

Combine all ingredients, bring to boil and lightly thicken with cornstarch. If too spicy, adjust seasoning with a little more honey.

Step 2

Place opened oysters under a hot broiler for 2 minutes or until slightly firm.
Step 3

Top each oyster with 1 teaspoon of the hot Soy Chili Glaze and sprinkle each oyster with a little scallion
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