Orchard Point Oysters: Small Farm, Mighty Determined
In 2015, Scott Budden planted his first crop of 330,000 oysters on his new lease in the Chester River—but it was just the beginning for Orchard Point Oysters.
Chesapeake oysterman Scott Budden's Orchard Point Oysters sell to chefs throughout the region, but this simple recipe lets their flavor shine.
Ingredients
- 1 dozen Orchard Point oysters
- 1 stick unsalted butter
- ½ cup Panko bread crumbs
- Hot sauce (Budden recommends Woodberry Kitchen’s Snake Oil or Bmore Saucy’s Bayside Pepper Sauce)
Preparation
Over coals, place a dozen shucked Orchard Point oysters in their shells with liquor retained. Top each oyster with a pat of butter, add a few dashes of hot sauce and 1 teaspoon panko bread crumbs. Grill until butter is melted and bread crumbs are golden, not browned. Remove from grill and enjoy!
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