Classic City Oyster Recipe

Pensacola News Journal Feature Article: Pensacola Chefs Share Their Favorite Spring and Summer Small Bites Recipes

Photos by Phillip Makselan

Classic City Oyster Recipe

Grilled Foie Gras Oysters

What you will need:

  • 12 Fresh Shucked Oysters on the ½ Shell
  • 6oz Foie Gras
  • 2 Tablespoons of Shallots minced
  • 1 Tablespoon of Raw Garlic minced
  • 3oz of Dry White Wine
  • 2 Tablespoons of Chives minced
  • ¼ oz of Red Caviar
  • Dash of Black Pepper


  1. Start your grill to a high temperature.
  2. Cut Foie Gras into 6 even slices.
  3. Score both sides.
  4. Heat a non-stick skillet over med-high heat.
  5. Sear Foie Gras until lightly golden on both sides.
  6. Remove from pan; divide into 12 pieces and set aside
  7. Add Shallots and Garlic to pan with Foie Gras rendered drippings.
  8. Lightly sauté until Shallots are translucent.
  9. Add white wine and black pepper; reduce a quarter of the liquid away.
  10. Remove from heat.
  11. Lay oysters on the half shell around your hot grill.
  12. Top oysters with shallot white wine reduction.
  13. Top with Foie Gras and cook for 3 minutes under a lid until edges of the oyster simmer.
  14. Remove from the grill and top with chives and caviar.
  15. ENJOY!