How to adapt shucked oysters for a recipe that calls for them on the half-shell
My parents were generous enough to bring back a pound of Apalachicola oysters for me from Florida. My challenge is that they are already shucked. I don't want to throw them in a casserole or stew, where they wouldn't be the spotlight. I'd love to make Oysters Rockefeller or Grilled Oysters with Sriracha Lime Butter but not sure if they'll work. I do have scallop shells that are food safe. Will the oysters get too dry without their juice? Thanks for any advice.