I feel like this ingredient will divide the country in half.
You love oysters or you don't.
There is no middle way.
Im not a big fan myself, I wished I loved them, but the simple fact is that I don't.
But I do love working with them.
When we shot the oyster story in SPM fall issue, we got a large box of oysters from Nonsuch Oysters in Maine.
Colin loves them and he tasted himself through the whole day.
Oysters with pancetta and pine nuts
2 tablespoons pine nuts, toasted
1/2 cup breadcrumbs
1 once finely chopped pancetta
2 tablespoons finely chopped parsley
12-16 oysters, on the half shell
Combine nuts and breadcrumbs.
Heat a pan and add pancetta.
Fry until golden.
Add pine nuts/ bread and parsley.
Season with pepper.
Place on top of oysters.
Bake at 450F until golden.
Serve with lemon wedges.
Photos by Colin Cooke