1 stick butter (1-2 tbsp. less seems ok)
fresh parsley, tarragon, chervil
2 green onions
1/8 minced, fennel (recipe calls for celery leaves)
2 tbsp Pernod or absinthe (unavailable, thus the use of fennel for the licorice flavor)
1/4 cup panko (recipe calls for french bread crumbs)
1 tbsp tobasco
1 dozen medium Pacific oysters 

Saute parsley, green onions, celery, tarragon, and chervil in butter. Add tobasco, and cook until tender. Add Pernod and breadcrumbs. Saute for another 5 minutes. Preheat oven to 400 degrees and shuck oysters in the meantime. On oven proof dish, plate oysters over 1/4" rock salt and preheat for 8 min. Top oysters with stuffing and bake for 5 minutes or until bubbly. A quick broil works pretty well too.

2 tbsp butter
1 small leek (white part), finely diced
1 small carrot, finely diced
1 stalk celery, finely diced
1 small fennel bulb, trimmed, cored, diced
fresh thyme, leaves from a few sprigs
1 cup heavy cream
16 medium Pacific oysters with liquor
chervil or parsley, coarse
salt, pepper

Saute vegetables and thyme in butter until tender. Reduce heat, salt, and add cream. Simmer for 2 minutes without boiling. Add oysters and liquor. When edges of oysters curl (about one min) season. Garnish with chervil, pepper and *crouton.

*Crouton
Toss 2 cups of day old bread (no crust) in 2 tbsp. melted butter. Bake in 375 degree preheated oven for 10 minutes.

Kumquat Vinagrette
Plain ole Lemon and Tobasco

Mignonette 
The ratios are from the Hog Island cookbook although I made much less.

3/4 cup champagne vinegar (recipe calls for red wine vinegar)
1/4 apple cider vinegar
2 tsp. lemon juice
1/4 cup shallots
pepper
*sugar, to taste

BONUS!!
Scallop Dynamite 

Roy's recipe also made a great base for "traditional" seafood dynamite. How I did it, below:

fresh bay scallops, whole (lobster, shrimp and crab work too, chopped the same size as scallop)
kewpie mayonnaise
rice wine vinegar
garlic
sesame oil
fish sauce
furikake
oyster sauce (use only half the specified recipe ratio)
glaze - reduce sugar, soy sauce, mirin, sesame oil, and bit of cornstarch (or just use nice teriyaki sauce)
garnish - tiny tobiko, bonito flakes, thinly sliced green onion

Preheat broiler to high. Mix together mayo, vinegar, garlic, sesame oil, fish sauce, furikake and seafood. Spread in a shallow baking dish (or a big scallop shell) and brush with glaze. Broil for 3 minutes until glaze is bubbly and shiny. Garnish and serve immediately with rice.