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Prep time: 30 minutes, Cook time: 15 minutes, Serves 12 24 oysters on the half shell, cleaned & shucked 12 oz. BBQ butter, recipe below 6 oz. pancetta (Italian bacon), shaved, cut into strips 1. Place the prepared oysters on a sheet pan. Top each oyster with approximately 1/2 oz. of the BBQ butter, shaping to the shell. 2. Place the shaved pancetta evenly on top of the butter and oysters. 3. Place the pan into a preheated 350°F oven and bake until oysters are firm. 4. Remove from the oven, transfer to a serving dish. BBQ Butter: 1 pound organic butter, softened 2 Tbsp. shallots, minced 1 1/2 tsp. kosher salt 1/2 tsp. black pepper 2 Tbsp. fresh lemon juice 1 Tbsp. balsamic vinegar 1 Tbsp. white wine 2 Tbsp. heavy cream 1/4 cup green bell peppers, diced fine 1/4 cup red bell peppers, diced fine 2 Tbsp. chives, diced fine 4 oz. pancetta, diced fine 6 Tbsp. BBQ sauce 1. Whip the butter until smooth. Add the remaining ingredients and stir to blend. Keep refrigerated and allow to soften to room temperature before using. Tip: This mixture can be made ahead, rolled into butter tubes using parchment paper, and stored in the freezer for 3 months. |
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