Broiled oysters with Parmesan and lemon zest

Bellingham SeaFeast and chef Samantha Ferraro, of The Little Ferraro Kitchen, offer the perfect broiled oyster recipe with oysters provided by Drayton Harbor Oyster Company.

Ingredients

• 4-6 oysters

• 4 tbsp butter, softened

• 1-2 garlic cloves, grated or finely chopped

• ¼ cup parsley, finely chopped plus more for garnish

• cooked bacon, chopped

• ¼ cup Parmesan cheese, grated

• ½ lemon, zested

• rock salt

Directions

For the compound butter, add the softened butter to a bowl along with the grated garlic and chopped parsley and stir to combine well. Roll the butter up in wax paper or plastic wrap and place in the fridge until ready to use.

Meanwhile, preheat the oven to 400 degrees Fahrenheit. Scatter rock salt onto the bottom of a 10- to 12-inch cast iron skillet.

Shuck the oysters and nestle the top-off oysters onto the rock salt.

Top each oyster with 1 teaspoon of compound butter, bacon and a grating of Parmesan cheese.

Place the oysters in the preheated oven for 10-12 minutes until the oysters are plump and the butter has melted. Remove from the oven and garnish with chopped parsley and fresh lemon zest.

KISS (Keep It Simple Seafood) Monthly Seafood Cooking Workshops with Bellingham SeaFeast and Bellingham Dockside Market.

Get tips and tricks for preparing seafood on the third Saturday of the month through May at Squalicum Harbor’s Fishermen’s Pavilion, 2599 South Harbor Loop Drive in Bellingham. Local chefs, restaurants and fisherfolk demonstrate simple and delicious recipes the whole family will love that highlight our local ocean bounty. Each workshop is during Bellingham Dockside Market so you can pick up local seafood straight from the fisherfolk who caught it.

Watch the recipe video: bellinghamseafeast.org/kiss.