Bacon Wrapped Oyster w/ Shallot Confit and Cayenne Crust

Courtesy: Begue's Restaurant, Royal Sonesta New Orleans

This is a bacon wrapped oyster served on a half-shell over a shallot confit with cayenne breadcrumbs.
Cook/Prep Time: 1 HourServings: 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


For Bacon Wrapped Oysters: Blanch bacon in boiling water for three minutes. Cut bacon so that it wraps completely around oyster with ¼” overlap.
For Shallot Confit: Slowly caramelize shallots in oil and butter, add brown sugar. Season with salt, pepper, and vinegar.
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.
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. 

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!