Difficulty: Beginner
Seafood
recteq Oysters Mockefeller
The #recteqfamily
Prep Time: 30 min
Cook Time: 20 min
Difficulty: Beginner
You'll love this recipe from Dillen! Grilled oysters are topped with a rich, creamy Marsala-bacon spinach mixture and finished with crispy panko for a decadent, smoky bite.
Instructions
- Step 1: n a pan, fry bacon until crispy and set aside to cool. Remove excess grease and leave bits stuck to bottom of pan.
- Step 2: In the same pan over medium low heat, melt 2 Tablespoons of Unsalted butter and sauté shallots and garlic until fragrant.
- Step 3: Roughly chop spinach and add to pan. Cook until wilted.
- Step 4: Deglaze the pan using the Marsala wine and allow alcohol to cook off.
- Step 5: Add Heavy Cream, Pecorino Romano, fresh squeezed lemon juice, Bacon, Chef Greg's 4 Letter Rub, and pepper to the mixture, stirring to combine. Remove from heat and allow to cool. (Reserve a third of the Pecorino, lemon and bacon for topping) *Exact amount may vary by taste
- Step 6: Turn X-Fire Pro 825 to Grill Mode and set both sides to Medium.
- Step 7: Shuck live oysters, disconnect from the stipe, and leave in the deeper of the 2 shells.
- Step 8: Place shucked oysters on grill and add a scoop of prepared topping to each. Top each with a generous helping of Panko Bread Crumbs and cook until bubbly.
- Step 9: Top each Oyster with more cheese, bacon, and a fresh squeeze of lemon.
- Step 10: Place rock salt on a half sheet pan to allow for a more stable presentation and Enjoy!
Ingredients
Serving Sizes
- 18 Oysters (Live in half shell)
- 2 tablespoon(s) Unsalted Butter
- 1 Shallots, minced
- 1/2 tablespoon(s) Chef Greg's 4 Letter Rub
- 6 ounce(s) Bacon, chopped fine
- 2 1/2 ounce(s) Spinach, chopped coarse
- 1 cup(s) Heavy Cream
- 2 Garlic Cloves, minced
- 1/2 tablespoon(s) Fresh Squeezed Lemon Juice
- 4 ounce(s) Pecorino Romano, grated
- 1/4 teaspoon(s) Black Pepper
- 1/8 cup(s) Panko Bread Crumbs
- 1 tablespoon(s) Marsala Wine
- 2 pound(s) Rock Salt (for presentation)
- Step 1: n a pan, fry bacon until crispy and set aside to cool. Remove excess grease and leave bits stuck to bottom of pan.
- Step 2: In the same pan over medium low heat, melt 2 Tablespoons of Unsalted butter and sauté shallots and garlic until fragrant.
- Step 3: Roughly chop spinach and add to pan. Cook until wilted.
- Step 4: Deglaze the pan using the Marsala wine and allow alcohol to cook off.
- Step 5: Add Heavy Cream, Pecorino Romano, fresh squeezed lemon juice, Bacon, Chef Greg's 4 Letter Rub, and pepper to the mixture, stirring to combine. Remove from heat and allow to cool. (Reserve a third of the Pecorino, lemon and bacon for topping) *Exact amount may vary by taste
- Step 6: Turn X-Fire Pro 825 to Grill Mode and set both sides to Medium.
- Step 7: Shuck live oysters, disconnect from the stipe, and leave in the deeper of the 2 shells.
- Step 8: Place shucked oysters on grill and add a scoop of prepared topping to each. Top each with a generous helping of Panko Bread Crumbs and cook until bubbly.
- Step 9: Top each Oyster with more cheese, bacon, and a fresh squeeze of lemon.
- Step 10: Place rock salt on a half sheet pan to allow for a more stable presentation and Enjoy!
Chef Pairings
Serve on a bed of rock salt with fresh lemon wedges as an elevated appetizer, or pair with grilled bread and a crisp white wine for a full coastal-inspired spread.