Seafood Skewer With Bacon

Preparation:

Preparation: Open the oysters and collect the juice that comes out. Remove the rind and any cartilage from the pancetta and blanch it for a few moments in a saucepan with boiling water, in order to eliminate the excess salt; moreover, the bacon, once blanched, maintains the desired shape during cooking. Let the bacon slices cool and wrap each of them around a shellfish. Thread the bacon-coated oysters onto a skewer, place the skewer on the oven tray lined with a sheet of buttered aluminum foil and cook for 3-4 minutes under a very hot grill. Bring the white wine sauce to the boil in a small saucepan and add the filtered oyster water. Color the sauce with saffron, season with salt and reduce over low heat; Finally, add the whipped cream and, if you like, the Pernod. Drain the skewer on a sheet of absorbent kitchen paper and serve it, hot, together with the prepared sauce.