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.
MONTAUK SCALLOP AND OYSTER STEW
Steps:
- 1. In a large pot, cook the bacon over moderate heat until softened, about 1 minute. Add the celery, onion, thyme, paprika and Old Bay and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the oyster liquor and fish stock and bring to a boil. Simmer over moderately low heat for about 10 minutes, until reduced by one-fourth. 2. Meanwhile, in a medium skillet, melt the butter. Season the scallops with salt and cook over high heat until well browned on one side, about 2 minutes; immediately transfer to a plate. 3. Stir the heavy cream into the pot and simmer until slightly thickened, about 3 minutes. Add the oysters and bring just to a simmer. Add the scallops and simmer for 30 seconds. Remove from the heat, stir in the Worcestershire sauce and season with salt and pepper. Discard the thyme sprig. Spoon the stew into bowls, garnish with chives and serve immediately with the toasts or crackers. 4. Note: If you don't have 1 1/2 cups of oyster liquor, add more fish stock to reach the correct amount.
OYSTER STEW
This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!
Provided by Buddy Sizemore
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
- Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 13.5 g, Cholesterol 163 mg, Fat 51.1 g, Fiber 0.5 g, Protein 12.7 g, SaturatedFat 31.8 g, Sodium 308.8 mg, Sugar 1.6 g
SCALLOP AND OYSTER STEW
If you prefer, increase the amount of scallops and eliminate the oysters. If you prefer thinner stew, add another 1/2 cup milk.
Provided by TerryWilson
Categories Seafood Stew
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat.
- Stir in the green onion, celery, and prosciutto; cover the pot and cook the mixture, stirring once, for 2 minutes.
- Increase heat to medium-high. Stir the scallops and oysters with liquid into the green onion mixture; cook uncovered, stirring frequently, until the scallops are cooked through, about 5 minutes.
- Stir the corn, tomato, half-and-half, jalapeno pepper, sesame oil, and cilantro into the oyster mixture.
- Remove the pot from heat, cover, and allow the stew to sit until uniformly heated, about 10 minutes.
- Season with salt and pepper to serve.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 22.5 g, Cholesterol 160.3 mg, Fat 17.1 g, Fiber 1.8 g, Protein 34.9 g, SaturatedFat 7.9 g, Sodium 509.5 mg, Sugar 2.5 g
CAJUN OYSTER AND SCALLOP STEW
A nice variation of oyster stew, with a bit of a "bite" to it. Try to use small or tiny oysters.
Provided by Outta Here
Categories Chowders
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Melt 2 tablespoons of the butter in a sauce pan over medium heat. Add the green onions, celery and garlic and saute until slightly softened. Remove form the heat.
- In a seperate pan over medium heat, melt remaining butter and whisk in the flour. Whisk in the half & half, and bring just to a simmer, being careful no to boil it. Reduce heat to low and add the seasonings (parsley through black pepper). Add the vegetable mixture and the oysters and scallops. Simmer for 15 minutes, stirring frequently.
- Add the Worcestershire and sherry and contimue to simmer until the stew thickens.
- Ladle into bowls and top with croutons and serve.
Nutrition Facts : Calories 714.9, Fat 45.5, SaturatedFat 26, Cholesterol 247, Sodium 1273.6, Carbohydrate 37.9, Fiber 2.1, Sugar 2.3, Protein 37.9
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