Grand Central Oyster Bar's Bourbon & Pecan Oysters

Last week I came across an oyster dish at Grand Central Oyster Bar I've never seen before--broiled oysters on the half shell topped with bourbon butter and pecans. The oysters were cooked just a little--not searing hot like they are when served "rockefeller"--with a dash of the bourbon butter and a small pecan donning each shell. Serving the pecans chopped, not whole, made them more of a garnish than anything. Good move.