Preheat the oven to 450º F. Line a baking sheet with parchment paper or waxed paper.

Heat 2 tablespoons of the olive oil in a medium-size sauté pan over medium low heat. Add the shallots, garlic, and leeks and season with 1/4 teasppoon salt and the pepper. Cook, stirring, for 5 minutes. Add the wine and cook until the liquid has evaporated and the leeks are tender, another 5 minutes. Remove from the heat and set aside.

Add the remaining tablespoon olive oil to a small skillet and heat over medium low heat. Add the tasso and cook until lightly browned, about 5 minutes. Strain through a fine mesh sieve set over a small bowl and reserve the fat.

Prepare the bottom of a double boiler with water and bring to a simmer over medium low heat. Combine the egg yolks, lemon juice, the 2 tablespoons water, and hot sauce in a stainless steel mixing bowl and season with the remaining 1/2 teapsoon salt and the cayenne. Place the bowl over the simmer water (the bowl should not be touching the water) and whisk until the yolks are thick and ribbonlike, 1 to 2 minutes. Turn off the heat.  Set the bowl on the counter and whisk in 8 tablespoons of the melted butter and reserved tasso fat into the egg mixture in a steady stream. Fold in the tasso. Cover to keep warm.

Arrange the oyster shells on the baking sheet.

Combine the panko crumbs with Essence, 2 tablespoons of the remaining butter, and 2 tablespoons of the parmesan.  Divide the leek mixture evenly among 12 oyster shells. Lay an oyster on top of the leek mixture and cover them generously with the bread crumb mixture.  Drizzle the remaining 2 tablespoons butter over the top and bake until golden brown, 8 to 10 minutes.

To serve, drizzle the oysters with the hollandaise sauce and sprinkle with the remaining cheese and parsley.

Note:  If the hollandaise has become too thick while waiting to serve, whisk in warm water, a tablespoon at a time until desired consistancy is reached.