We’re not oyster people. At least not the slurp-it-down kind. But give us a grill, a handful of fresh farmers market finds, and a dash of sass—and suddenly we’re backyard shellfish whisperers.

From the Sea to the Grill: BBQ Oysters with a Garlic Scape Glow-Up

Last weekend at the Port Orchard Farmers Market, we met Tom from Tom Farmer’s Oyster Co. He handed us two dozen of the freshest oysters I’ve ever seen and said, “Try ‘em on the BBQ.” Challenge accepted.

Now let’s be honest, raw oysters feel a little like swallowing ocean snot. But throw them on the grill? Baby, it’s a whole new love language.

They pop open like little sea secrets, and then you spoon this buttery, spicy, garlic scape magic into their shells, top with a snowfall of parmesan, and let them sizzle. The result? A briny, smoky, umami bomb that tastes like summer got a promotion.

It’s a recipe, sure—but it’s also a moment. One of those “maybe this is what home tastes like” kind of things.

Recipe

Ingredients  

• 2 dozen fresh oysters
• 4 tbsp Butter, melted
• ½ tsp red chili flakes
• 2 tbsp garlic scape pesto
• Salt & pepper
• ¼ cup Parmesan cheese, finely grated

Instructions 

1. Rinse oyster shells and place directly on a medium-high grill.
2. While the oysters steam open, melt butter with chili flakes, garlic scape pesto, salt, and pepper.
3. Once oysters start to open, use a mitt and oyster knife to remove the top shell.
4. Spoon a little garlic pesto butter into each shell and grill another few minutes.
5. Top with parmesan and serve warm.

Tips & Swaps

• No garlic scape pesto? Sub with regular pesto + minced garlic.
• Add a squeeze of lemon just before serving for brightness.
• Works just as beautifully with clams!