Baked Oyster Scampi with White Wine and Lemon Butter Sauce, Garlic, Basil Featured

Baked Oyster Scampi with White Wine and Lemon Butter Sauce, Garlic, Basil

Harvest, Shuck, Cook, and Eat. It’s very simple. Enjoy the natural qualities of this oyster dish as our chefs utilize the flavors of a traditional scampi. Taste the medium brininess and metallic hints of asparagus after these three Willipa Bay-grown Shigoku oysters (aka Fat Bastards) grill in our wood oven over rock salts. We top them with beurre blanc (emulsified butter sauce) seasoned with lemon juice and chopped roasted garlic. With a pinch of chopped basil, this dish is ready to tickle your taste buds. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)

Baked Oyster Scampi with White Wine and Lemon Butter Sauce, Garlic, Basil

Serves 4

16 Fat Bastard oysters or any larger oyster, 3-4 inch oysters with a deep cup
3 cups rock salt
scampi sauce, recipe follows
2 tablespoons fresh basil, chiffonade
1 teaspoon lemon zest

Scampi Sauce

8 tablespoons unsalted butter, divided
3 tablespoons garlic, minced
1 tablespoon parsley, minced
1 teaspoon shallots, minced
pinch chili flakes
1 tablespoon basil, minced
1/2 cup white wine
1 teaspoon lemon zest
1 teaspoon sea salt

  1. Preheat oven to 450 degrees F.
  2. In a small saucepan over medium heat combine 1 tablespoon butter, garlic, parsley, shallots, chili flake and basil. Cook until ingredients are soft and aromatic, about 3-5 minutes. Add white wine and increase heat to medium high and reduce the wine by half. Add the remaining 7 tablespoons butter and lemon zest and cook for 3 minutes. Remove from heat and let sit for 20 minutes. Reserve.
  3. Scrub and shuck the oysters. Place rock salt in ovenproof pan and arrange oysters in the half shell on top. Top each oyster with a spoonful of butter sauce and place them in oven for approximately 10 minutes or until the liquid begins to bubble and edges of oyster begin to curl.
  4. Top each oyster with a sprinkle of fresh basil chiffonade and a pinch of lemon zest. Enjoy!
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Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.