Grilled Oysters with Romano and Creole Sauce
1/4 pound (1 stick) unsalted butter
5 scallions, white and light green parts only, washed and thinly sliced
1 1/2 tablespoons minced garlic
1 tablespoon Creole seasoning
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/4 cup dry white wine
1 tablespoon finely chopped fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
4 dozen freshly shucked oysters, on the half shell with their liquor (juice)
2 cups grated Romano cheese
Melt butter over medium-low heat in a medium-sized saucepan. Add scallions and cook, stirring occasionally, 4 minutes or until just tender. Add garlic and Creole seasoning and cook an additional minute.
Add lemon juice, Worcestershire sauce, wine, thyme and pepper flakes to pan. Simmer gently until wine is slightly reduced, about 5 minutes.
Remove from heat and put a lid on the pan.
Preheat gas or charcoal grill to medium heat. Carefully place oysters on grill and keep as much oyster liquor in shell as possible. When the oyster liquor starts to bubble, sprinkle Romano over each oyster. Let cheese melt. When oysters begin to slightly brown at the edges, remove. Spoon sauce over each oyster and serve.
