Oysters with smoky bacon dressing

Name: Oysters with smoky bacon dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 1 large Asian (red) eschalot, finely chopped; 2 tbs red wine vinegar; 2 tbs olive oil; 100g streaky bacon (Voodoo Bacon), thinly sliced; Juice of 1/2 a lemon; 1 tsp smoked paprika (pimenton – Weston Farm Smoked Paprika); 24 freshly shucked oysters (Australia’s Oyster Coast Superior Sydney Rock Oysters, Blackman Bay Oysters Southern Tasmania Pacific Oysters, Gazander Oysters Pacific Oysters); Micro amaranth (Newcastle Greens), to serve

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by Charlotte Binns-McDonald

Sep 01, 2017

Four oyster finalists in our Produce Awards ‘From the Sea’ category give you an indication of just how incredible Australian oysters are right now. Pair them with Voodoo Bacon’s fat-slicked smokiness and Weston Farm’s blow-your-mind, gold medal smoked paprika.

1 large Asian (red) eschalot, finely chopped
2 tbs red wine vinegar
2 tbs olive oil
100g streaky bacon (Voodoo Bacon), thinly sliced
Juice of 1/2 a lemon
1 tsp smoked paprika (pimenton – Weston Farm Smoked Paprika)
24 freshly shucked oysters (Australia’s Oyster Coast Superior Sydney Rock Oysters, Blackman Bay Oysters Southern Tasmania Pacific Oysters, Gazander Oysters Pacific Oysters)
Micro amaranth (Newcastle Greens), to serve

Method

1.

Combine eschalot and vinegar in a bowl and set aside.
2.

Heat oil in a frypan over medium-high heat. Add bacon and cook for 2 minutes each side or until crisp. Remove and drain on paper towel, then finely chop. Return pan to low heat and add lemon juice and paprika. Cook, stirring, for 30 seconds or until fragrant. Remove from heat.
3.

Arrange oysters on a serving platter. Top with paprika mixture, bacon and drained eschalot. Scatter with micro amaranth and serve immediately.