Directions

• Place cast iron skillet over high heat and add butter.
• As soon as the butter melts add onion and sauté for 2 minutes to infuse the butter into the onion.
• Place the Panko in a mixing bowl and stir in half the onion butter. Set aside.
• Add spinach to the remaining onion butter in the skillet and sauté until the spinach is wilted. Remove from heat. Season with salt and pepper.
• Mix Parmesan into Panko mixture in bowl.
• Place a cast iron skillet over medium high heat and add 1/4 inch of filtered water.
• Add Liquid Smoke.
• Carefully place oysters in skillet. Make sure they are level and deep side is down.
• Cover and cook until they open. About 10 minutes.
• Remove skillet from heat.
• Place spinach mixture back over medium high heat.
• Hold each oyster with a kitchen cloth or paper towel to protect your fingers from the hot shell, taking care not to spill the juices inside, and use your fingers to lift up and twist the top shell to remove it and expose the salty goodness. It shouldn’t be very difficult.
• Carefully detach the oyster meat from the shell, flip it over, and place it back into into the shell.
• Remove spinach mixture from heat. It should be hot.
• While the oysters are still very warm, spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture.
• Use a chef’s butane torch to melt the cheese and lightly toast the top of the Panko.
• Sear the lemon wedges as well. It will caramelize the sugars in the lemon.
• Drizzle lemon juice over each oyster.
• Serve immediately in the skillet with lemon wedges and hot sauce.