CHEF JOHN'S SCALLOPED OYSTERS
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
- Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
- Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
- Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 18.1 g, Cholesterol 125.4 mg, Fat 24 g, Fiber 0.6 g, Protein 11.3 g, SaturatedFat 13.1 g, Sodium 469.2 mg, Sugar 0.1 g
SCALLOPED OYSTERS
My Mom used to make this dish for us as a special treat during the Holidays. I still do for my family. Enjoy!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Other Side Dishes
Time 50m
Number Of Ingredients 6
Steps:
- 1. mix butter and cracker crumbs. Chop oysters into small pieces. Spray casserole dish with pam. Layer 1/3 of the crackers crumbs into a 13x9 pan. Add a layer of oysters. salt and pepper lightly. Repeat with a layer of crackers, oysters, etc. End with crackers crumbs on top. Mix milk and oyster juice and pour over the top. Bake in 350 degrees oven for 35 minutes. Serve warm.
SCALLOPED OYSTERS
This recipe was given to me by a friend at my former workplace. This is a side dish that my Grandmother used to serve at every holiday dinner. Now, my Dad and I seem to be the only ones that appreciate it. I'll be making this tomorrow for the two of us.
Provided by Kelly Lollman
Categories Seafood
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Drain the oysters, reserving 1/2 cup oyster liquor for later.
- 2. In a medium saucepan, melt the butter over a low flame. Add the salt, pepper and smoked paprika and whisk until blended. Add the crushed crackers and stir until well blended.
- 3. In a 9x9" baking pan, spread about 1/4 of the cracker mixture. Place about 1/3 of the oysters over them. Repeat this process until the crackers and oysters are gone, ending with a layer of cracker mixture on top.
- 4. In the same saucepan that the butter was in, whisk together the oyster liquor, heavy cream and Worcestershire sauce. Pour this mixture over the layered crackers and oysters.
- 5. Cover the oysters and place in the refrigerator for at least three hours. Let stand at room temp for about 20 minutes before baking.
- 6. Place pan on center rack in an oven preheated to 350 degrees F and bake uncovered for 30 minutes or until the liquid is bubbly and topping is golden brown.
SCALLOPED OYSTERS
Mild oyster taste with a crunch crumb topping.
Provided by Debbie Thomas
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish.
- Combine bread crumbs and cracker crumbs; stir in the melted butter. Place a thin layer of the crumb mixture in the bottom of the prepared baking dish. Layer the oysters over the crumbs and sprinkle with salt and pepper to taste. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat then cover the top layer with the remaining crumb mixture.
- Bake at 450 degrees F (230 degrees C) for 30 minutes.
Nutrition Facts : Calories 394.8 calories, Carbohydrate 26.6 g, Cholesterol 88.5 mg, Fat 28.9 g, Fiber 0.6 g, Protein 8.1 g, SaturatedFat 16.4 g, Sodium 471.3 mg, Sugar 3.2 g
PERFECT SCALLOPED OYSTERS
My family- husband, children and grandchildren- all look forward to this easy seafood side dish. It's one I've made for well over 30 years.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Combine cracker crumbs, butter, salt and pepper; sprinkle a third into a greased 1-1/2-qt. baking dish. Arrange half of the oysters over crumbs. Top with another third of the crumb mixture and the remaining oysters. , Combine cream and Worcestershire sauce; pour over oysters. Top with remaining crumb mixture. Bake, uncovered, at 350° for 30-40 minutes or until top is golden brown.
Nutrition Facts : Calories 349 calories, Fat 29g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 508mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.
SCALLOPED CORN AND OYSTERS
A family favorite, handed down from grandmother, to my mother to me. Terribly easy and a fabulous side dish for a Thanksgiving dinner. Oysters can be left out, but honestly it isn't as good. :)
Provided by Jen Wiehl
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Butter a 1 1/2 qt baking dish.
- Mix butter, flour, sugar and salt with fork in a large bowl until blended.
- Add the eggs and beat well.
- Stir in corn and milk.
- Stir in oysters.
- Pour into dish and bake for 20 minutes.
- Stir again and continue baking until golden and an inserted knife comes out clean.
- Enjoy!
Nutrition Facts : Calories 207, Fat 11.3, SaturatedFat 6.1, Cholesterol 131, Sodium 306.2, Carbohydrate 21.1, Fiber 1.4, Sugar 4.4, Protein 7.5
SCALLOPED OYSTERS
Make and share this Scalloped Oysters recipe from Food.com.
Provided by GrandmaIsCooking
Categories Winter
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees (Fahrenheit).
- Butter a shallow baking dish with the 2 tablespoons butter.
- Drain the oysters, reserving 1/4 cup of the liquid.
- Layer half the oysters in the bottom.
- Cover oysters with half of the cracker crumbs.
- Cover crumbs with the rest of the oysters.
- Mix together the cream, worcestershire sauce, melted butter, salt and pepper.
- Pour mixture over the layers in the dish.
- Cover with the remaining crumbs, and dot with additional butter if desired.
- Bake for 45 minutes and serve hot.
Nutrition Facts : Calories 683.1, Fat 40.3, SaturatedFat 23.8, Cholesterol 159.3, Sodium 961.5, Carbohydrate 61.9, Fiber 1.8, Sugar 0.5, Protein 18.4
SCALLOPED OYSTERS
Choose fresh, briny oysters that are small or medium in size.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees with rack in top position. Brush a 9-by-13-inch baking dish with butter. Melt 2 tablespoons butter in a large saute pan over medium heat. Add breadcrumbs and 1/4 teaspoon salt, and cook, stirring frequently, until breadcrumbs are golden brown and crisp, about 10 minutes. Stir in parsley, and remove from heat. Sprinkle half the breadcrumbs evenly in baking dish, and transfer remaining breadcrumbs to a plate.
- Wipe pan clean, and return to stove. Melt remaining 4 tablespoons butter over medium-high heat. Saute celery and scallions, stirring occasionally, until scallions just begin to soften but celery is still bright green, about 2 minutes. Stir in thyme. Add sherry, and simmer 30 seconds. Add cream, and bring to a boil. Stir in reserved oyster liquor, the nutmeg, and 1/4 teaspoon pepper. Remove from heat, and stir in oysters.
- Spread oyster mixture evenly over breadcrumbs in baking dish. Top with remaining breadcrumbs, and bake until bubbling and oysters are just cooked through, 7 to 8 minutes. Serve immediately.
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SCALLOPED OYSTERS RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (3)Total Time 1 hr
- Generously butter a 13- x 9-inch baking dish. Preheat oven to 350°F. Cut 6 tablespoons of the butter into 1/2-inch pieces, and set aside. Stir together salt and pepper in a small bowl, and set aside.
- Pour oysters in liquid over a fine mesh strainer into a medium bowl. Measure 1/3 cup strained oyster liquid into a small bowl. (Discard remaining oyster liquid, or reserve for another use.) Stir cream into oyster liquid. Cut any large oysters into 2 or 3 pieces. Microwave remaining 2 tablespoons butter in a medium-size microwavable glass bowl on HIGH until melted, about 30 seconds. Add 1 cup of the crushed crackers. Stir to coat, and set aside.
- Sprinkle bottom of prepared baking dish with 1 cup of the crushed crackers. Arrange one-fourth of the oysters, spaced a few inches apart, over crackers. Sprinkle with one-fourth of the salt-pepper mixture. Arrange one-fourth of the butter pieces around the oysters. Repeat layers 3 times using remaining crushed crackers, oysters, salt-pepper mixture, and butter pieces. Sprinkle evenly with reserved melted butter-cracker mixture.
- Pour oyster liquid-cream mixture over layered mixture in baking dish. Bake in preheated oven until puffed up, firm, and heated through, 30 to 35 minutes. Sprinkle with parsley. Serve hot or warm.
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