Baked Oysters
  • 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
  1. Move oven rack 6 inches away from the element and set oven to broil.
  2. 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.
  3. Place oysters on a rimmed baking sheet filled with Rock salt or Kosher Salt to keep them steady.
  4. Divide Pancetta mixture equally among the oysters.
  5. Broil for about 3 minutes until the pancetta is brown and crispy.
  6. Remove pan from broiler and divide red pepper equally between the oysters.
  7. Divide the Panko between the oysters
  8. Finally, divide the Parmigiano-Reggiano between the oysters.
  9. Return oysters to the broiler and heat until cheese has browns, about 2 minutes.
  10. Remove broiler and transfer to a platter. (You may need tongs for this as the shells will be REALLY hot.
  11. Sprinkle platter with chopped parsley and lemon juice.
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)