Chesapeake Oysters Casino with Bacon & Sweet Pepper
3 Hands Oysters
6
20 minutes
12 minutes
210
American
Ingredients
24 3 Hands Haven Gold oysters, freshly shucked on the half shell
6 slices thick-cut bacon
6 tablespoons unsalted butter, softened
1/2 cup finely chopped scallions
1/4 cup finely diced red bell pepper
2 cloves garlic, finely minced
1/3 cup finely chopped fresh flat-leaf parsley
1/3 cup panko breadcrumbs
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
Lemon wedges, for serving
Rock salt or crumpled aluminum foil, for stabilizing the oysters
Directions
Preheat oven to 450°F. Spread a layer of rock salt over a rimmed baking sheet, or arrange crumpled aluminum foil on the pan to keep the oyster shells level.
Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and allow to cool. Finely chop or crumble the bacon.
Pour off most of the bacon fat, leaving about 1 teaspoon in the skillet. Add the scallions and red bell pepper and cook for 2 to 3 minutes, until just softened. Add the garlic and cook for another 30 seconds. Remove from heat and allow to cool slightly.
In a bowl, combine the softened butter, cooked scallion mixture, parsley, panko breadcrumbs, lemon juice, Worcestershire sauce, black pepper and cayenne. Fold in about three-quarters of the crumbled bacon.
Place the freshly shucked oysters on the prepared baking sheet, keeping as much of their natural liquor in each shell as possible.
Spoon approximately 1 tablespoon of the Casino mixture over each oyster. Sprinkle the remaining bacon over the tops.
Bake at 450°F for 8 to 10 minutes, or until the oysters are hot and the butter is bubbling around the edges.
For extra color, switch the oven to broil for approximately 1 to 2 minutes, watching carefully, until the breadcrumb topping is lightly golden.
Arrange the hot oysters on a platter and serve with fresh lemon wedges.