Oysters With Pickled Shallot Recipes

OYSTERS ON THE HALF SHELL WITH LEMON SHALLOT VINAIGRETTE

Oysters on the Half Shell with Lemon Shallot Vinaigrette image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

12 oysters
2 shallots, minced
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
1 teaspoon hot pepper sauce (recommended: Tabasco)
2 tablespoons canola oil

Steps:

Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell.
Whisk remaining ingredients together in a small bowl. Spoon 1 teaspoon of vinaigrette over each oyster. Serve immediately.
Recommended beverage: Sancerre (white)

OYSTERS WITH PICKLED SHALLOT

Oysters with Pickled Shallot image

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

1 shallot, sliced thinly
1/2 cup/125 ml red-wine vinegar
1/2 cup/95 g sugar
24 oysters

Steps:

Put the shallot, vinegar and sugar in a small saucepan. Bring to a boil and cook 5 minutes. Remove and cool. Transfer to a small bowl for serving. Open the oysters and loosen the muscles from the hinges. Arrange the oysters on the half shell on a platter and serve immediately, passing the pickled shallot for those who want it. A few lemon wedges for those who prefer their oysters' plain is a nice thought, too.

PICKLED OYSTERS

Pickled Oysters image

Provided by Jean Anderson

Categories Herb Oyster Spice Hot Pepper Boil

Yield Makes 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 dozen shucked oysters of uniform size (not too large) in their liquid (about 1 quart or 2 pounds)
Two 1 3/4-inch red serrano peppers, stemmed and cut crosswise into thin slices
4 whole allspice
4 blades mace
1/2 cup cider vinegar
1 tablespoon sugar
1 teaspoon salt, or to taste
1 to 3 small fresh dill or fennel umbels or sprigs of Italian parsley (garnish)

Steps:

1. Place the oysters and their liquid in a large nonreactive pan and set over moderately high heat just until the liquid begins to bubble. The minute the oysters' skirts ruffle, adjust the heat so the liquid bubbles gently, and simmer 1 minute longer.
2. Using a slotted spoon, scoop up the oysters, rinse, then place in a small, deep, heatproof, nonreactive bowl or crock along with the serranos, allspice, and mace. Set aside.
3. Add the vinegar, sugar, and salt to the oyster liquid, bring to a boil over moderately high heat, reduce the heat so the mixture bubbles gently, and simmer uncovered for 1 minute. Line a sieve with a coffee filter and set it directly over the bowl of oysters; pour in the hot pickling liquid. Once the liquid has drained through, cool the oysters for 30 minutes, then cover and refrigerate for at least 24 hours.
To serve, lift the oysters, serrano slices, and spices to a small glass or crystal bowl using a slotted spoon, and top with 1 cup of the pickling liquid. Garnish with dill umbels and pass with cocktails.

ROASTED OYSTERS WITH PICKLED RADISHES, CARROTS AND CELERY ROOT

Roasted Oysters with Pickled Radishes, Carrots and Celery Root image

Roasted Oysters with Pickled Radishes, Carrots and Celery Root

Provided by Michael Anthony

Categories Oyster Party Appetizer Pickles Radish Leek Epi + USHG Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 20 oysters

Number Of Ingredients 20

Ingredients

For the Oysters:
1 1/2 tablespoons olive oil
1/4 cup minced leek (white part)
1 shallot, minced
1 garlic clove, minced
Salt and pepper
6 tablespoons (3/4 stick) unsalted butter, cubed
20 oysters on the half shell (detached from the bottom shells)
For the pickled radishes etc:
1/2 cup minced radishes
1/2 cup minced carrot
1/2 cup minced celery root
3/4 cup rice vinegar
1/4 cup water
1/4 cup sugar
1 tablespoon kosher salt
For the dish:
5 cups rock salt
1/4 cup pickled radishes, carrots, and celery root
2 tablespoons minced chives

Steps:

For the Pickled radishes etc:
Put the radishes, carrots and celery root in a medium bowl. In a small saucepan, combine the vinegar, water, the sugar and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the pickling liquid over the radishes, carrots and celery, and cover with a plate to keep them submerged. Let cool to room temperature.
Cover the bowl with plaster wrap and refrigerate for about an hour. Transfer the pickles and liquid to a container, cover and refrigerate.
For the Oysters:
In a medium skillet, heat the oil over medium-low-heat. Add the leek, shallot and garlic and cook until soft, about 7 minutes. Season with salt and pepper and set aside to cool. Meanwhile, make the brown butter. In a small skillet, cook the butter over medium heat, swirling the pan, until the better melts and the milk solids turn golden brown, about 3 minutes. Set aside to cool.
Preheat the oven to 450°F, or prepare an outdoor grill and let the coals burn until they turn white.
To keep the oysters from tipping, spread the rock salt in a large baking pan and nestle the oyster in the salt, being careful not to spill the juices. With a spoon, gently lift each oyster from the shell, slip about 1/4 teaspoon of the cooked leek mixture into the shell, and set the oyster on top. Drizzle with a little brown butter.
Bake in the over or cook on the grill until the oysters are just heated through, about 5 minutes. Top each oyster with a few pieces of pickled radishes, carrots, celery root and chives.

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