Oysters Rockefeller

Clean the fresh spinach, removing and discarding the larger stems. Heat the olive oil in a skillet over medium heat and, when the oil is hot but not smoking, add the spinach to the pan. Cover with a lid and cook until the spinach starts softening and reducing in volume. When it becomes soft but not yet wilted, turn it in the pan and add the chopped garlic, salt, and red pepper flakes. Cook, tossing and mixing the spinach, for 1 1/2 to 3 minutes, until it is wilted and just tender. Transfer to a bowl and set aside.

Open the oysters. Drain off the juice, reserving it for other uses.

Preheat the oven to 190°F (87°C).

On each of 4 ovenproof plates, spoon 6 small mounds of spinach a couple inches apart. Gently press down on the tops to make an indentation or “nest” in the center of each mound. Place a raw oyster in each of these indentations and put the plates in the oven to warm while you cook the bacon and the shallots and butter.

Arrange the bacon side by side on a ridged microwave tray. Microwave for about 5 minutes, until nicely crisped, and then cut or break the slices into 1/4-inch pieces.

Melt the butter in a small skillet over medium heat. Cook until it starts changing color and becoming light brown. Add the shallots, stir, and cook for about 30 seconds longer so the butter continues to cook along with the shallots.

Remove the hot plates of spinach and oysters from the oven, spoon a little shallot butter on top of each, and sprinkle with the bacon. Serve immediately.