Oysters with pancetta and pine nuts

I feel like this ingredient will divide the country in half. You love oysters or you don’t. There is no middle way. I’m 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. Enjoy!


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
lemon wedges

  1. Combine nuts and breadcrumbs.
  2. Heat a pan and add pancetta.
  3. Fry until golden.
  4. Add pine nuts/ bread and parsley.
  5. Mix well.
  6. Season with pepper.
  7. Place on top of oysters.
  8. Bake at 450F until golden.
  9. Serve with lemon wedges.

Photography by
Colin Cooke