Grilled Garlicky Pancetta & Red Pepper Oysters

Grilled Garlicky Pancetta & Red Pepper Oysters 

24 oysters, shucked on the half shell 

1 tablespoon olive oil 

1 cup chopped pancetta 

2 shallots, finely diced 

1 large red bell pepper, finely diced 

3 garlic cloves, minced

Zest of 1 lemon 

½ cup dry white wine 

1 tablespoon butter 

¼ cup chopped flat-leaf parsley 

Sea salt and cracked black pepper 

Lemon wedges, to serve 

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 – 15 minutes. Line a baking sheet with parchment paper. Arrange the oysters, shucked on the half shell, on the baking sheet in a single layer. 

Heat a high-sided skillet over medium heat, and pour in the olive oil. Add the pancetta, season with a pinch of sea salt, and cook until crispy and golden brown. Remove with a slotted spoon, leaving the fat in the pan. Add the shallot and red pepper, season with a pinch of sea salt, and cook until softened, about 5 minutes. Add the garlic and lemon zest, then pour in the white wine and bring to a simmer. Let the wine simmer for 3 minutes, then stir in the butter and cook until melted. Remove from the heat and season with salt and cracked black pepper to taste, then stir in the parsley. 

Top each oyster with a heaping helping of pancetta topping, then transfer to the preheated grill. Cook for 10 minutes, until bubbling and golden. Serve immediately with lemon wedges. Delicious!