Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters
Vadouvan Butter Topping
Finish & Garnish
Method
Prepare Oysters
- 1
Shuck and clean
Preheat your broiler on high and position the oven rack about 4–6 inches from the broiler element. Rinse the oyster shells under cold running water and scrub to remove grit. Using an oyster knife, place towel over one hand and hold oyster cupped side down. Insert the tip of the knife into the hinge, twist to pop open, then run the blade along the top shell to free it. Discard the top shell and preserve the oyster liquor in the bottom shell. If oysters are large and unstable, nest them on a rimmed baking sheet lined with rock salt or crumpled foil to keep level.
- 2
Arrange the shucked oysters on the prepared baking sheet so each sits level in its bottom shell with the liquor retained.
Make Vadouvan Butter
- 3
Mix butter
In a small bowl, combine the softened unsalted butter with the vadouvan spice blend, grated lemon zest, minced garlic, sea salt, and black pepper. Use a fork to mash and thoroughly incorporate until smooth and evenly seasoned. Taste a tiny smear on a cracker and adjust salt or vadouvan if needed.
- 4
Spoon or pipe about 1 teaspoon (adjust to oyster size) of the vadouvan butter onto the top of each oyster, slightly mounding it so it will melt and brown under the broiler.
Broil Oysters
- 5
Broil
Place the baking sheet with oysters under the preheated broiler 4–6 inches from the heat. Broil for 3–6 minutes, watching closely: the butter should bubble and begin to brown and the edges of the oyster may curl slightly. Total time depends on broiler strength and oyster size—do not leave unattended.
- 6
If you prefer a deeper char on the butter, move the rack slightly closer for the last 30–60 seconds but monitor to prevent burning.
Finish and Serve
- 7
Remove oysters from the oven. Immediately sprinkle each oyster with a small pinch of smoked paprika if using, and scatter the thinly sliced scallions and optional parsley over the top so the heat wilts them slightly and releases aroma.
- 8
Serve the oysters hot on the baking sheet or transfer to a platter, with lemon wedges alongside for squeezing. Recommend enjoying right away.
