OYSTERS ON THE HALF SHELL WITH BACON GOUDA

Seville_Oysters_BIG

 

SEVILLE QUARTER
BRANDON MELTON
 

16 freshly shucked oysters (cleaned of all shells)

Bacon Gouda Topping:
1 lb. thick sliced bacon, small diced
¼ lb. butter
1 medium Vidalia onion, small diced
2 Tbsp. garlic, minced
½ Tbsp. crushed red pepper
2 bunches scallions, sliced
½ lb. Gouda cheese, grated
2 cups Panko breadcrumbs
Salt and pepper to taste

Render bacon in a large skillet over medium high gas heat until brown and starting to crisp. Add butter, onion and garlic and continue to cook until onion is translucent. Stir in crushed red pepper and scallions and cook for 2-3 minutes. Remove from heat and fold in breadcrumbs and shredded gouda cheese. Season mixture to taste and place a large spoonful on each oyster. Place on sheet pan or baking dish and cook for 8-10 minutes at 400 degrees. Carefully place oysters over kosher salt on a serving platter.