This classic New Orleans Creole replaces scallops with oysters wrapped in bacon. 

 

36 raw oysters (shelled)

2 lb. sliced bacon (not thick sliced)

Wooden toothpicks

 

Wrap raw oyster with a piece of raw bacon and skewer with toothpick. Grilll or broil at high heat for 4-5 minutesuntil the bacon is crispy. Serve plain or with the cold ravigote vinaigrette.