Oysters Bingo Recipe
This classic dish is inspired by the wonderful offerings from long ago at Joe Hoggard’s venerable Ship’s Cabin in Norfolk’s Ocean View. It’s named after one of the AAA 4-Diamond restaurant’s (the first in southeastern Virginia) frequent patrons— state politico Frederick T. “Bingo” Stant Jr.
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
2–3 tablespoons vegetable oil
2–3 tablespoons butter
2 tablespoons reserved oyster liquor (can substitute bottled clam juice or seafood broth)
2 tablespoons white wine, such as Riesling
2 tablespoons fresh lemon juice
2 medium shallots, minced
Parmigiano-Reggiano cheese for garnish
Lemon zest for garnish
Make the oysters. Shuck the oysters, and reserve the liquor (liquid). Combine the flour, salt, black pepper and pepper flakes in a medium bowl. Toss the oysters in the flour mixture, and shake to remove any excess flour.
Heat the oil and butter in a skillet on high heat. When the skillet is very hot, add the oysters, being careful not to crowd them (cook in batches if necessary). Sauté until the coating is golden brown, about 30 seconds, then turn and sauté for 30 seconds longer.
Transfer the oysters to a serving bowl with a slotted spoon, leaving the oil/butter mixture in the skillet.
Make the sauce. Add the oyster liquor, white wine, lemon juice and shallots to the oil/butter mixture, and bring to a simmer. Cook until the sauce thickens slightly, stirring occasionally and scraping the bottom of the skillet to incorporate the flavorful bits.
Remove the skillet from the heat, stir the sauce blend thoroughly, and pour over the oysters. Top immediately with shaved curls of Parmigiano-Reggiano and lemon zest and serve immediately.
Yields 2 servings
This recipe appears in Evans-Hylton’s book, Dishing Up Virginia: 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors (Storey Publishing, 2013).
Want to make more with oysters? Here's a recipe for Eastern Shore Oyster Stew.