Golden Garlic Roasted Oysters
Tender oysters blanketed with a duo of fried and raw garlic, roasted until warmed through. This beloved Chinese seafood dish balances the sweet briny flesh with aromatic, golden crunch.
Story
The name comes from the two types of garlic used here—golden fried garlic adds deep, nutty flavor while raw garlic brings bright, punchy freshness. Together they create an unforgettable appetizer that's meant to be shared.
Ingredients
Instructions
Clean the oysters
Rinse each oyster under cool running water to wash away any grit or debris stuck to the shell. Use a stiff brush to scrub stubborn particles from the crevices.
Shuck the oysters
Work carefully with a sturdy knife. Insert the blade into the hinge where the shells meet, then twist firmly until you feel the shell pop open. Slide the knife along the inside edge to cut the muscle, then gently lift off the top shell. Remove the oyster from the bottom shell and rinse briefly to wash away any membrane.
Make the garlic butter
Heat oil in a small pan over medium heat. Add half the minced garlic and stir until it turns golden brown, about 30 seconds. Remove from heat right away to prevent burning. Mix this fried garlic with the remaining raw garlic, softened butter, salt, and white pepper until well combined.
Assemble and roast
Arrange the oysters on a baking sheet. Spoon a generous portion of the garlic butter over each one. Bake in a preheated 425°F (220°C) oven for 5-7 minutes, until the butter is bubbling and the oysters are heated through. The edges should curl slightly.
Finish and serve
Remove from the oven and sprinkle with fresh scallions. Serve immediately while piping hot, with lemon wedges on the side if desired.