3 tablespoons unsalted butter
1 tablespoon shallot, minced
1 green onion, sliced thinly on the bias
2 tablespoons cider vinegar
2 tomatoes, peeled, seeded and diced
2 teaspoons tarragon, minced
½ teaspoon ground black pepper
2 strips bacon, fried and crumbled
1 dozen oysters, shucked, shell reserved
2–3 cups of coarse salt (kosher or rock), for serving
Preheat one side of the grill to medium. (The oysters will be cooked over the indirect side.)
In a skillet over medium heat, melt the butter; add the shallots and green onion; and cook until they are softened, 4 minutes. Add the cider vinegar and cook until bubbly and reduced, 3 minutes.
Add in the diced tomatoes and stir gently to heat through, 2 minutes. Do not mash or break up the tomato chunks.
Remove from heat, stir in the tarragon and black pepper. Top each oyster with 1 to 3 teaspoons of the tomato mixture.
Grill over indirect heat, with lid closed, for 5 to 10 minutes. The oysters are done when the edges have curled and the topping is bubbly. Serve on a bed of coarse salt.