For The Oysters
Shuck the oysters and discard the top shell. Be sure to slightly cut the muscle that attaches the oyster to the bottom shell as if you were serving them raw. Lay the oysters, shell down, right on top of a hot wood burning grill, then top each one with a generous spoonful of the chili sauce. Cook until the sauce begins to bubble in the shells. Remove carefully with tongs and serve. The oysters will cook as they simmer in the hot chili sauce.
For The Sauce
In a medium sized saucepot, sweat the onion and garlic in oil until soft. Add in all remaining ingredients except for the lime juice and bring to a simmer. Simmer covered for 30 minutes. Puree with a stick blender and strain. Add in the lime juice at the end and serve.
This method of putting a little chili powder on the outside of the scallops before cooking develops an incredibly rich outer coating once the scallops have been seared and really works well with the tangy and rich Anaheim sauce. Don’t be afraid to pour a little extra sauce for sopping up with grits or your favorite starch.
For the oysters:
- 2 dozen live Galveston Bay oysters in the shells
For the sauce
- 10 dried red Anaheim chiles, stems and seeds removed
- 1 teaspoon olive oil
- 1 small sweet onion, diced
- 3 cloves garlic, minced
- 2 1/2 cups chicken stock
- 3 ounces, chopped canned tomatoes
- 2 ounces white wine
- 2 limes, juice only
- 1 teaspoon kosher salt
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