Recipe: Broiled oysters with wagyu & yuzu ponzu

A play on surf and turf that will impress guests

 Montage Palmetto Bluff 

Broiled oysters with wagyu & yuzu ponzu

This is a unique dish from the team at Montage Palmetto Bluff that incorporates wagyu beef into a broiled oyster, essentially creating a one-bite surf and turf. The flavor profile is heavy on umami from the oyster, along with heavily marbled beef and soy. This dish is very rich, with cutting notes of citrus and an herbaceous finish from the chives and shiso leaf. The texture is soft, with a slight bite and a little crunch from the finishing breadcrumbs.

Ingredients

6 oysters on the half-shell

1 1/2  ounces A5 Japanese wagyu beef, finely diced 

1/4 ounce unsalted butter

Allium and parsley breadcrumbs

1/2 ounce yuzu ponzu

Chives, finely cut

Directions

[1] Place oysters on the half shell onto slightly crumbled aluminum foil so they all sit upright without tilting. Use the diced wagyu to fill each oyster generously. Lightly season with kosher salt. [2] Broil at 500 degrees, keeping an eye on them to let the beef brown up but not get overly crispy. [3] Remove from the broiler and place a very small amount of butter onto each oyster and a light dusting of the breadcrumbs. [4]  Return oysters to the broiler and remove them once they become golden brown and slightly bubble.  [5] Top each oyster with about 1/8 teaspoon of yuzu ponzu and a sprinkling of the chives.  [6] Serve on a bed of salt or fresh greens to keep them from tilting (or enjoy right off of the foil). Use small leaves of torn shiso leaf to your liking to add to the unique flavor profile.