Southern Grilled Oysters


Makes 24 servings, 5 oysters each.


  • 1 1/2 c. (Recipe) Milanese Bread Crumbs
  • 120 ct. Oysters, Half Shell
  • 1 1/2 lb. (Recipe) Cajun Butter
  • 1 1/2 lb. (Recipe) Tomato Jam
  • 2 Tbsp. Markon Green Onions, thinly bias sliced

Recipe Preparation

Wash hands.

1. Place the breadcrumbs on a parchment-lined sheet pan. Place in a 350°F oven. Cook until golden-brown.

2. Place 5 oysters on a metal baking pan. Place in a heated 350°F convection oven. Cook just until the liquid on the shells begin to steam.

3.  Place 1 Tbsp. of breadcrumbs on top of each oyster. Divide 1 oz. of butter between the 5 oysters. Place them under a heated salamander or broiler until the butter begins to melt.

4. Place the oysters on a warmed serving plate so the tips or small end of the shells are touching in the centre. Using a teaspoon, divide 1 oz. of the tomato jam between the 5 oysters, placing the jam on top of the centre of the crumbs. Place 4-5 slices of green onions on top of the jam.