- Serves 6
- Cakebread Cellars Culinary Team
- Pairs well with:
- Rubaiyat, North Coast
Oysters are always a go to springtime treat - especially with our Rubaiyat!
½ c. unsalted butter, softened
2 tsp. preserved lemons, minced rind
1 T. scallion greens, minced
1 tsp. fresh lemon juice
1 tsp. kosher salt
2 dz. small oysters
1 piece bottarga (see note)
For the preserved lemon butter: Combine all the ingredients in a small bowl and mix with the back of a spoon until smooth.
Prepare a hot charcoal fire. Scrub oyster shells under cold running water. Remove top half of shell and put a small dollop of the preserved butter on each oyster. Place oysters on grate and grill until the edges of the oysters begin to curl. Top with a small spoonful of the butter. Grate the bottarga over the top and serve while still hot.
Enjoy with a glass of Cakebread Cellars Rubayiat
Note: Bottarga is a Mediterranean delicacy of dried, cured fish roe that is grated over finished dishes to lend a briny taste of the sea.