Chef George Schneider (Inspired by Lake Tahoe, California; resides in Bayville, New York)
Serves 1
While working in Lake Tahoe, California, there were many local dishes with wonderful old stories. Legend has it that, during the 1800s in Reno, Nevada, a doomed man facing the hangman’s gallows was asked what he wanted for his last meal. Thinking about it for a while, he decided that oysters were his choice, knowing very well that there were none available in the Sierra Nevada Mountains. The sheriff granted his prisoner’s request, and was able to arrange getting oysters from the San Francisco Bay area through the trading post in Hangtown, California. Hence, the clever prisoner was able to extend his life.
6 Pine Island oysters
2 ounces seasoned flour, for dredging
3 slices bacon, chopped
2 scallions, sliced
2 eggs, beaten
1 ounce baby field greens, washed
1 lemon, cut into 8 wedges
Salt and freshly cracked black pepper, to taste
Shuck the oysters, saving any juice in a small bowl. Make the seasoned flour in a separate bowl by adding the salt and pepper to the flour, setting aside. Heat a sauté pan, and place the diced bacon in it, cooking over medium heat until golden brown. Add the scallions, and cook for 1 minute (do not remove the bacon fat). Pass the shucked oysters through the seasoned flour, pat off the excess, and then place them in the egg wash. Arrange the bacon and scallion mixture evenly in the sauté pan, and place the egg-dipped oysters on top of the mixture so it will stick to the egg. Cook the first side until golden brown (about 2 minutes), and then turn to and finish the second side (about 1 minute).
To serve, place the baby greens in the center of a plate, and arrange the cooked oysters around the greens (bacon/scallion-side-up). Add any remaining oyster liquid to the pan, deglaze, and then pour over the top of the plated oysters. Garnish with the lemon wedges.