How to Make Oysters Gregory with Grilled Leeks, Bacon and Paprika
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
12 oysters
Ingredients
  • 12 medium oysters (such as Wellfleets)
  • 1 small leek, white part only, split lengthwise
  • 2 tablespoons canola oil
  • ½ cup finely diced uncooked slab bacon
  • 1 tablespoon sweet paprika
  • 1 large garlic clove, minced
  • ⅓ cup panko bread crumbs
  • 1 tablespoon finely chopped tarragon
  • 1 teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice
  • Salt and white pepper, to taste
  • 1 cup kosher salt, for baking
Directions
  1. Preheat the oven to 400°. Shuck the oysters over a bowl to catch their liquid. Save the bottom shells; discard the top shells. Place the shucked oysters in the bowl with their liquid; cover and refrigerate until ready to use.
  2. Place a grill pan over medium-high heat. Brush the leeks with some of the canola oil and place both halves, flat side down, on the grill pan. Grill until lightly charred on both sides, 4 minutes. (Note: The leek should not be fully cooked but get just a little bit of color from the grill.) Remove the leeks from the heat and slice into half circles.
  3. In a medium sauté pan over medium heat, brown the bacon until the fat has rendered, about 4 to 5 minutes. Drain off all but 2 tablespoons of the fat and add the paprika, leeks and garlic. Cook, stirring frequently, until the leeks have cooked through, 2 to 3 minutes. Remove the pan from the heat and fold in the bread crumbs, tarragon, lemon zest and lemon juice. Season with salt and white pepper.
  4. In a medium bowl, stir the salt with ¼ cup water until a paste forms. Form the paste into a long, flat mound on the middle of a baking sheet. Place the reserved oyster shells on top of the mound. Place an oyster into each shell and, using a small spoon, place the leek-and-bacon mixture on top of each oyster.
  5. Bake the oysters for 8 minutes, then turn on the broiler and cook for another 2 minutes. Serve warm.  *This article was originally published on 12/02/2014 by Tasting Table editors. The restaurant, chef and/or recipe are in no way affiliated with or endorsing the featured sponsor.