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.
Pairs Well With
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)
Printed this out for when my hubbie goes out of town!!
He's not a seafood lover! Thanks!