bbq oysters with wasabi-ginger butter

2 T fresh ginger threads (see note), plus 1/4 c fresh ginger threads (6 T total)
1 T minced shallots
1 T unsalted butter
1/2 c plus 1 t quality sake
1 T heavy cream
1/2 c cold, unsalted butter, cut into large dice
1 T wasabi powder
1/2 t fresh lime juice
Kosher salt
Peanut oil for frying
2 dozen oysters, scrubbed and rinsed
3 c rock salt, for presentation on the plate
1 lime, cut into 6-8 wedges

1. Fire up the grill.

2. In a small saucepan over medium-high heat, sweat the ginger and shallots in the butter for 2-3 minutes.

3. Add 1/2 c of the sake, bring to a boil, and reduce by two thirds, about 3 minutes.

4. Add the heavy cream, bring to a boil, and reduce by half, about 2 minutes.

5. Add the pieces of cold butter to the sauce, bit by bit, whisking constantly over high heat. The butter will emulsify, creating a thick, creamy sauce. Once all of the butter has been incorporated, remove the pan from the heat.

6. Whisk the wasabi powder with 2 t cold water until a paste forms. Whisk as much of the paste as you desire into the butter sauce with the remaining 1 t sake and lime juice. Season to taste with salt.

7. Heat 1/2 inch oil in a medium saute pan (cast-iron works best) over medium-high heat. When the oil is very hot, fry the ginger a few seconds until golden. Remove with a slotted spoon and drain on paper towels.

8. Grill the oysters over high heat until the "pop" open, 3 - 5 minutes, make sure to put them on the grill flat side up so that the oyster liquor isn't lost. Wearing an oven mitt and using an oyster knife, shuck the oysters, discarding the top shells and making sure to pick out any pieces of shell or dirt.

9. Place the oysters on a bed of warm rock salt, then top each oyster with about 1 t of the butter sauce. Garnish each oyster with a few fried ginger threads, and serve with lime wedges.

Serves 6-8.
Original Source: Tom Douglas' "Seattle Kitchen"

This luxurious dish takes a bit of preparation, but is well worth it for a special meal.

To make the ginger threads, peel the ginger, then slice it paper-thin, ideally on a mandoline or slicer. Stack the slices of ginger into little piles, and cut into very fine strips with a sharp knife.