Preheat the broiler.
In a large skillet or low-sided saucepan
the butter with the olive oil
over low heat. Add the scallions
, celery, garlic
, bay leaves
, thyme, oregano, and rosemary
. Continue to cook over low heat until the vegetables are tender, about 5 minutes.
Add the drained oysters and stir to combine. When the oysters just begin to firm up (about 3 to 4 minutes), stir in the heavy cream
and parsley and remove from the heat. Taste and season with salt, pepper, and Essence. Transfer to a shallow casserole
large enough to hold the oysters in 1 layer and sprinkle the bacon over the oysters
. In a small bowl combine the bread crumbs and Parmesan
and sprinkle over the top of the oysters. Broil
6 inches from the heat source until the oysters are cooked through and the bread crumbs
are lightly browned, 4 to 6 minutes. Serve with crusty French bread