Roasted Oysters with Scallion Kimchi Butter and Rhubarb Mignonette
08 Jul 2025
Chef
Ingredients
Oysters: 24
FOR THE SCALLION KIMCHI BUTTER
Scallions: 8
Olive oil: 1 tbsp
Kimchi paste: 2 tbsp
Room temperature unsalted butter: 450 g
Lemons: 2 (finely zested)
Salt: 1 tsp
Gochugaru or other chili flakes: 1/2 tsp
FOR THE RHUBARB MIGNONETTE
Rhubarb: 1 stalk (minced)
Rice wine vinegar: 240 ml
Water: 60 ml
Shallot: 1 (minced)
Lemon juice: 1 tbsp
Salt and freshly cracked black pepper: to taste
Shellfish is one of my favorite things to cook. At Lola’s we have a pizza oven, so I like having something like a roasted oyster available to start off a meal. This recipe is great because it’s a slightly different take than I’ve cooked (or eaten) before. The kimchi butter adds great flavor without covering up the delicious taste of the oyster. And the rhubarb mignonette adds the brightness needed to balance the bite.
How to make Roasted Oysters with Scallion Kimchi Butter
01.
Make the Scallion Kimchi Butter
- Lightly drizzle the olive oil over the scallions. On a hot grill or cast iron pan, cook the whole scallions on one side until they develop a nice char, 4–6 minutes. Turn them over and cook on the other side until fully tender. Remove scallions from heat and let cool. Once cool, cut them into 2.5 cm pieces, discarding the roots.
- In a food processor, combine the cooked scallions with the kimchi paste. Process until no large pieces remain.
- In the bowl of a stand mixer, combine the butter, scallion kimchi purée, lemon zest, salt, and gochugaru. Start the mixer on low speed to combine, then gradually increase to medium-high speed until fully incorporated.
- Transfer the butter to a piping bag and keep it at room temperature.
02.
Make the Rhubarb Mignonette
- Place the minced rhubarb in a small mixing bowl.
- In a small pot over high heat, bring the rice wine vinegar and water to a boil.
- Pour the hot liquid over the rhubarb and let sit for 10 minutes.
- Add the minced shallot, lemon juice, salt, and black pepper. Set aside.
03.
Make the Roasted Oysters
- Turn the grill to high, or preheat the oven to 450°F.
- Prepare a baking sheet by covering it with foil, gently scrunched to create a surface that holds the oysters steady.
- Place the oysters on the foil. Snip the tip of the piping bag and top each oyster with about 1 teaspoon of the scallion kimchi butter (more if the oysters are large).
- Grill with the lid closed or bake until the butter melts and the oysters are warmed through, about 2–4 minutes.
- Carefully remove the oysters from the grill or oven. Serve with the rhubarb mignonette and eat immediately.
