Bacon Wrapped Oysters With Shallot Confit And Cayenne Crust

Ingredients:

• 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 quarts. vegetable oil
• 2 lbs. panko bread crumbs
  

Directions:

For Bacon Wrapped Oysters:

1. Blanch bacon in boiling water for three minutes.
2. Cut bacon so that it wraps completely around oyster with ¼” overlap.

For Shallot Confit:

1. Slowly caramelize shallots in oil and butter, add brown sugar.
2. Season with salt, pepper, and vinegar.

For Cayenne Crust:

1. Combine oil and cayenne pepper in saucepot, bring to a simmer and allow to rest one hour, strain
and cool.
2. In a food processor puree breadcrumbs and add ½ cup of cayenne oil while running.
3. Assemble oyster by searing bacon wrapped oyster in non-stick skillet till crisp.
4. Warm shallot confit and place in oyster shell, place oyster on confit, and top with cayenne breadcrumbs.
5. Lightly toast oyster in broiler.