Broiled Oysters

 

You know that handy little mnemonic about only eating oysters in the months that have an “R”? After a bad run-in with summer oysters, I now err on the side of safety and cook them in the summer. Like this preparation that uses the classic pairing of bacon and breadcrumbs and a quick broil in the oven; here I give them some seasonal oomph with garlic scape and lemon zest. It’s not on the rocks with champagne, but until September, it’s as close as I’m going to get.

What you will need

2 tablespoons olive oil

4 ounces packaged pancetta

1 garlic scape, diced

1 cup of day old breadcrumbs from a baguette, pulsed in the food processor until they form rough crumbs

1 tablespoon lemon zest

1/2 cup parsley, chopped

Salt and pepper, to taste

10 oysters, shucked

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