Best Grilled East Coast Oysters With Corn Jalapeño Salsita Recipes

GRILLED OYSTERS WITH JALAPENO-HERB MIGNONETTE

Grilled Oysters with Jalapeno-Herb Mignonette image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/3 cup rice vinegar
1 tablespoon freshly squeezed lime juice
20 oysters, scrubbed
1 teaspoon clover honey
2 tablespoons finely diced red onion
1 small jalapeno or serrano chile, seeded and finely diced
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh tarragon
Kosher salt and freshly ground black pepper

Steps:

Heat the grill to high for direct grilling.
Stir together the vinegar, lime juice, honey, onions, jalapeno, chopped herbs and some salt and pepper in a small bowl. Let sit at room temperature for at least 10 minutes to allow the flavors to meld.
Remove the tops of the oysters over a bowl, catching any of the oyster liquor that comes out. Add the liquid back to the bottom shell with the oyster. Put on the grill and grill until the liquid just begins to simmer but the oysters are still a little raw in the center, about 4 minutes. Carefully remove with tongs to a platter and top each oyster with a teaspoon of the mignonette.

GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA

Grilled Sea Scallops With Corn and Pepper Salsa image

These summery grilled scallops are served with a kicky corn salsa, made bright green with puréed raw tomatillos, punched up with jalapeño and lime. Look for dry-packed or diver scallops, which means they are quite fresh (and haven't been dipped in a solution of sodium bisulphite, a commonly used preservative). Large scallops, about 2 ounces each, are ideal for grilling or pan-searing. Serve with small boiled potatoes.

Provided by David Tanis

Categories dinner, quick, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

12 medium tomatillos, husks removed, roughly chopped (about 1 cup)
1 jalapeño, seeds and veins removed to lessen heat if desired
2 large ears fresh sweet corn, kernels removed (about 1 1/2 cups)
2 medium sweet red bell peppers, or a mixture of colors, finely diced
1 small red onion, finely diced
2 tablespoons lime juice
Salt to taste
12 large sea scallops (about 1 1/2 pounds)
Salt and pepper
2 tablespoons extra-virgin olive oil
Lime wedges, for garnish
Cilantro sprigs, for garnish

Steps:

Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 5 grams, TransFat 0 grams

FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA

Fried Oysters with Horseradish Cream and Tomato Corn Salsa image

Provided by Emeril Lagasse

Categories main-dish

Time 45m

Yield 6 first-course servings

Number Of Ingredients 29

Ingredients

1/4 cup blanched corn
4 ripe Italian plum tomatoes, peeled, seeded and diced
1/4 cup minced onions
1 teaspoon minced jalapeno peppers
2 tablespoons chopped fresh cilantro leaves
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
Salt and black pepper
3/4 cup freshly grated horseradish or bottled, if not prepared with cream
3 tablespoons minced shallots
2 teaspoons minced garlic
2 teaspoons Dijon mustard
Ground white pepper
1 1/2 cups heavy cream
1 cup all-purpose flour
2 tablespoons Essence, recipe follows
1 cup masa harina
2 large eggs
1 cup milk
36 large freshly shucked oysters, liquor drained and reserved
1/2 cup olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.