- Servings: 4
|12||Oysters On The Half Shell|
|1 cup||Fresh Breadcrumbs|
|1 tsp||Finely Chopped Garlic|
|3 Tbsp||Finely Chopped Scallion|
|2 Tbsp||Chopped Fresh Parsley|
|Freshly Ground Black Pepper|
|Fresh Parsley Leaves, for garnish|
Preheat oven to 425 degrees
1. Set each oyster on its half shell on a dish and set aside.
2. Melt butter in a 10-inch skillet over medium heat. When butter is very hot, add breadcrumbs. With a wooden spoon, stir constantly as they toast, darkening evenly to pale gold for 5 minutes. Stir in garlic. Alternate stirring crumbs and shaking pan for about a minute. Stir in scallions, then parsley just enough to heat through. Remove from heat. Immediately scrape contents of skillet into a bowl.
3. Cover top of each oyster with some of the mixture, distributing all of it equally. Sprinkle each topping lightly with salt and pepper. Transfer oysters to a large baking sheet enough not to crowd the oysters. Place baking sheet on middle shelf and cook for 10 minutes.
4. Remove oysters from the oven and transfer to a serving dish with lemon wedges and fresh parsley.
Serve with your holiday meals and special occasions as a special treat, or, serve as your main dish with elegant slads, a crusty array of breads and fine wine.