Grilled Maple-Sage Oysters

How to Make Grilled Maple-Sage Oysters

1. 1

   Step 1: Shuck the oysters and reserve liquor

   Active 15 min

   Working over a towel or in a shallow tray, shuck the 24 fresh oysters, keeping each oyster in its deep (bottom) shell and reserving any liquor inside each shell. Scrape away any shell chips, arrange the oysters on a large sheet pan or platter (set on crushed ice if not grilling immediately), and keep refrigerated until ready to grill. Discard any oysters with broken shells or off smells.

   For this step

   • 24 eachFresh oysters in shell
   
2. 2

   Step 2: Preheat the grill and char the lemon

   Active 8 min · Passive 5 min

   Preheat the grill to medium-high and set up two zones: a direct, hotter side for finishing and a cooler indirect side for cooking. Halve the lemon and place cut-side down over direct heat until nicely charred and softened, about 2–3 minutes; transfer lemon halves to the cooler zone to rest. Keep the grill lid open as needed to watch the fruit.

   For this step

   • 1 eachLemon (for grilling and squeezing)
3. 3

   Step 3: Make maple-sage brown butter and pancetta–panko crumb

   Active 12 min

   In a medium skillet over medium heat, add the diced pancetta and cook until crisp and golden, about 6–8 minutes; transfer the crisped pancetta to a paper-towel-lined plate, leaving rendered fat in the pan. Add the 6 tbsp unsalted butter to the same skillet and swirl over medium heat until the milk solids turn golden-brown and smell nutty, 3–4 minutes. Stir in the 2 tbsp pure maple syrup and 8 of the fresh sage leaves and cook 20–30 seconds more; remove and reserve the sage leaves (they'll be crisp). Push the butter to one side of the pan, add the 1 cup panko and the minced 2 garlic cloves to the dry side, and toast, stirring, until the panko is golden, 2–3 minutes. Return the crisped pancetta to the pan, season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, stir to combine, then transfer the crumb mixture to a bowl and keep warm. Spoon any remaining brown-butter-maple from the pan into a small heatproof container for finishing.

   For this step

   • 6 tbspUnsalted butter
   • 2 tbspPure maple syrup
   • 12 leavesFresh sage leaves
   • 3 ozPancetta, diced
   • 1 cupPanko breadcrumbs
   • 2 clovesGarlic cloves, minced
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
4. 4

   Step 4: Grill oysters, top and finish with lemon

   Active 10 min · Passive 3 min

   Place the shucked oysters on the grill over the indirect (cooler) zone so they sit level in their shells; close the lid and cook until the oyster liquor is gently bubbling and the edges of the meat begin to firm, about 5–8 minutes. Working quickly and without flipping the shells, spoon about 1 teaspoon of the pancetta–panko crumb onto each oyster, then a scant 1/2 teaspoon of the maple-sage brown-butter mixture. Move the oysters briefly over the direct heat just until the crumbs are crisped, about 1–2 minutes—watch closely to avoid burning. Remove to a platter, squeeze the charred lemon over the oysters, scatter the reserved crisp sage leaves on top, and serve immediately. Makes 24 finished oysters; serve 2 oysters per serving (serves 12).
   

1. Working over a towel or in a shallow tray, shuck the 24 fresh oysters, keeping each oyster in its deep (bottom) shell and reserving any liquor inside each shell. Scrape away any shell chips, arrange the oysters on a large sheet pan or platter (set on crushed ice if not grilling immediately), and keep refrigerated until ready to grill. Discard any oysters with broken shells or off smells.
2. Preheat the grill to medium-high and set up two zones: a direct, hotter side for finishing and a cooler indirect side for cooking. Halve the lemon and place cut-side down over direct heat until nicely charred and softened, about 2–3 minutes; transfer lemon halves to the cooler zone to rest. Keep the grill lid open as needed to watch the fruit.
3. In a medium skillet over medium heat, add the diced pancetta and cook until crisp and golden, about 6–8 minutes; transfer the crisped pancetta to a paper-towel-lined plate, leaving rendered fat in the pan. Add the 6 tbsp unsalted butter to the same skillet and swirl over medium heat until the milk solids turn golden-brown and smell nutty, 3–4 minutes. Stir in the 2 tbsp pure maple syrup and 8 of the fresh sage leaves and cook 20–30 seconds more; remove and reserve the sage leaves (they'll be crisp). Push the butter to one side of the pan, add the 1 cup panko and the minced 2 garlic cloves to the dry side, and toast, stirring, until the panko is golden, 2–3 minutes. Return the crisped pancetta to the pan, season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, stir to combine, then transfer the crumb mixture to a bowl and keep warm. Spoon any remaining brown-butter-maple from the pan into a small heatproof container for finishing.
4. Place the shucked oysters on the grill over the indirect (cooler) zone so they sit level in their shells; close the lid and cook until the oyster liquor is gently bubbling and the edges of the meat begin to firm, about 5–8 minutes. Working quickly and without flipping the shells, spoon about 1 teaspoon of the pancetta–panko crumb onto each oyster, then a scant 1/2 teaspoon of the maple-sage brown-butter mixture. Move the oysters briefly over the direct heat just until the crumbs are crisped, about 1–2 minutes—watch closely to avoid burning. Remove to a platter, squeeze the charred lemon over the oysters, scatter the reserved crisp sage leaves on top, and serve immediately. Makes 24 finished oysters; serve 2 oysters per serving (serves 12).