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This is a great alternative to just baking the oysters in their shell. Don't get me wrong, I love oysters baked in the shell and dipped in butter, but sometimes ya gotta mix it up a little. This is great as an appetizer for 4, a light main course for 2 or a serious shellfish binge for 1 (that would be me)


  • 18 oysters; Shucked with large shell reserved
  • 12 oz Pancetta, chopped
  • 1 Shallot; minced
  • 1 tsp crushed red pepper flake
  • 1 Small jar of Roasted Red peppers; Drained and dried and chopped
  • 1 cup Parmigiano-Reggiano; Grated
  • 1/2 cup Panko
  • 1/4 cup flat-leaf parsley, chopped
  • Juice of 1 – 2 lemons


  • Move oven rack 6 inches away from the element and set oven to broil.
  • In a large skillet over medium heat, sauté Pancetta until is begins to give up fat, add shallot and red pepper flake; continue the sauté an additional 2 minutes.
  • Place oysters on a rimmed baking sheet filled with Rock salt or Kosher Salt to keep them steady.
  • Divide Pancetta mixture equally among the oysters.
  • Broil for about 3 minutes until the pancetta is brown and crispy.
  • Remove pan from broiler and divide red pepper equally between the oysters.
  • Divide the Panko between the oysters
  • Finally, divide the Parmigiano-Reggiano between the oysters.
  • Return oysters to the broiler and heat until cheese has browns, about 2 minutes.
  • Remove broiler and transfer to a platter. (You may need tongs for this as the shells will be REALLY hot.
  • Sprinkle platter with chopped parsley and lemon juice.

Categories: Dinner  Main Dish  Seafood 
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