Bacon Wrapped Oyster w/ Shallot Confit and Cayenne Crust

This is a bacon wrapped oyster served on a half-shell over a shallot confit with cayenne breadcrumbs.

Cook/Prep Time: 1 Hour
Servings: 1

  • 1/2 dozen freshly shucked Louisiana oysters    
  • 6 smoked bacon strips 
  • 5 lbs. shallots, peeled
  • 1 Tbsp. champagne vinegar
  • 1/4 cup brown sugar
  • 1 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 Tbsp. Kosher salt
  • 1 Tbsp. black pepper
  • 4 oz. Cayenne pepper
  • 2 qts. vegetable oil
  • 2 lbs. panko bread crumbs
  1. For Bacon Wrapped Oysters: Blanch bacon in boiling water for three minutes. Cut bacon so that it wraps completely around oyster with ¼” overlap.
  2. For Shallot Confit: Slowly caramelize shallots in oil and butter, add brown sugar. Season with salt, pepper, and vinegar.
  3. For Cayenne Crust: Combine oil and cayenne pepper in saucepot, bring to a simmer and allow to rest one hour, strain and cool. In a food processor puree breadcrumbs and add ½ cup of cayenne oil while running.
  4. Assemble oyster by searing bacon wrapped oyster in non-stick skillet till crisp. Warm shallot confit and place in oyster shell, place oyster on confit, and top with cayenne breadcrumbs. Lightly toast oyster in broiler. 
Courtesy: Begue's Restaurant, Royal Sonesta New Orleans