Grilled Oysters on the Half-Shell with Pancetta and Barbecue Sauce
Oysters paired with a simple barbecue sauce and topped with pancetta taste elegant but are a cinch to make.
Serves: Serves 4 as an appetizer
- 8oz (225g) pancetta, diced small
- 3 tablespoons butter
- 1/4 cup ketchup
- Juice of 1 lemon (about 1/4 cup)
- 2 tablespoons roughly chopped fresh parsley
- 6 dashes Tabasco sauce
- 3 dashes Worcestershire sauce
- Kosher salt and freshly cracked black pepper to taste
- 24 oysters of your choice, shells scrubbed
- Build a fire in your grill. When the coals are all ignited, the fire has died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
- While you wait for the fire, cook the pancetta on the stove top in a large sauté pan over medium-low heat, stirring frequently until it is crisp and brown (about 7 minutes). Transfer to paper towels to drain.
- Melt the butter in a small saucepan. Whisk in the ketchup, lemon juice, half of the parsley (reserve the rest for garnishing), Tabasco, Worcestershire sauce, and salt and pepper, and remove from the heat.
- Shuck the oysters and loosen them in their bottom shells. Arrange the oysters (in their bottom shells) on the grill over the coals, and cook just until their edges start to ruffle (2-3 minutes). Spoon about 1 tablespoon sauce over each oyster, and continue to cook until the sauce is bubbling hot. Transfer to a serving platter, sprinkle with parsley and pancetta, and serve, but be careful-the oyster shells will be very hot.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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