Step 1: Shuck the oysters, sliding the knife under each bivalve to loosen it from the bottom shell. Discard the top shell. Arrange the oysters in a shellfish rack so you don’t lose the juices.
Step 2: Place a small spoonful (about 1/2 teaspoon) of scallion, ginger, and cilantro on each oyster. Add a teaspoon each of soy sauce, mirin, and sesame oil.
Step 3: Meanwhile, set up your grill for direct grilling and heat to high.
Step 4: Place the oysters on their rack on the grate. Lower the lid and grill the oysters until the juices bubble and the oysters are just cooked, 4 to 6 minutes. Do not overcook: the oysters should stay rare in the center.
Variation: Indirect grilling method with wood smoke
Set up your grill for indirect grilling and heat to medium-high. Place the oysters on their rack on the grate. Alternatively, arrange the oysters on a sheet pan or baking dish spread with a 1/4 inch-thick layer of coarse salt.
Add wood chips to the coals. (You want a quick smoke, so you don’t need to soak the wood.) Smoke-roast the oysters until cooked as described above, 8 to 12 minutes.
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