Proud Sponsors of Chef Troy
Watch Chef Troy live every Tuesday morning on Troy's Everyday Eats on WCCB Charlotte 7-9 am

Baked Oysters with Sriracha Butter

  • 12 Each-Oysters-raw on the half shell
  • 8 Slices-Bacon-sliced into strips
  • 1 Clove-Garlic-chopped fine
  • 1 Each-Green Onion-sliced thin
  • 4 Each-Sun Dried Tomato (packed in oil)-drain and slice into thin strips
  • ¼ Cup-Panko Bread Crumbs
  • 4 Cups-Rock Salt
  • 1/2 Stick-Unsalted Butter-softened to room temperature
  • 1-2 Tablespoons-Sriracha Hot Sauce

Butter

  1. Combine butter and hot sauce until incorporated.
  2. Place on a 12x12 piece of plastic wrap and form into log about 1” in diameter, tightly wrapping in plastic.
  3. Place in the refrigerator to set up, at least two hours.

Oysters

  1. Preheat oven to 450 degrees.
  2. In a sauté pan cook bacon oven medium high heat until crispy.
  3. Remove with slotted spoon (leave drippings in pan) and drain on paper towel.
  4. Lower heat to medium, add garlic, onion and sun dried tomatoes to drippings.
  5. Cook, stirring frequently until softened, about 2 minutes, remove from heat and let cool.
  6. Once cool place in a mixing bowl with bread crumbs/bacon and combine.
  7. Spread salt on a baking sheet.
  8. Scrub oysters, open and loosen oyster from the shell, discard the top shell.
  9. Top with bacon bread crumb mixture and a slice of the Sriracha butter.
  10. Bake until golden brown, about 8 to 10 minutes.
  11. Melt some of Sriracha butter, place oysters on a serving platter and serve.