For those of you who prefer cooked oysters, this Oyster Brûlée recipe is perfect for you! We took a classic Nova Scotian delicacy and added a savory french twist to make for a more rich and smokey oyster. Delish!
|12||Nova Scotia oysters, fresh and in the shell|
|1 stick (4 oz.)||unsalted butter|
|1/2 tsp||chopped thyme|
|1/2 tsp||garlic, finely chopped|
|1/4 tsp||smoked paprika|
|2 tbsp||Aged Gouda, finely grated|
|2 dashes||good quality hot sauce|
|2/3 tsp||coarse sea salt|
- Preheat oven to broils at 424 F; place rack 3/4 of the way up inside oven.
- First, make brown butter by slowly caramelizing the stick of butter in a sauce pan over medium heat.
- Once the butter has reached a toasty brown colour, remove and let cool.
- To make the vinaigrette, combine brown butter, thyme, garlic, smoked paprika, Gouda and hot sauce. Mix until smooth.
- Shuck oysters and drain liquid. Add equal amounts of butter mixture to each oyster.
- Place on baking sheet; broil for 2-3 minutes or until golden brown.
- Allow to rest 3-4 minutes, then add a pinch of sea salt.
- Place on top of Hana Tsunomata seaweed salad, then serve.
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