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Scalloped Oysters
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Scalloped oysters are fantastic served as a special side dish, first course, or appetizer with crackers. For many families, this dish is a Christmas tradition. Check out more of Linda's great Oyster Recipes and also check out How To Shuck Oysters Scalloped Oysters 6 tablespoons butter * Check out Making Homemade Bread Crumbs. ** Make your own cracker crumbs by crushing saltines in a zippered plastic bag using your hands or a rolling pin, but don't pulverize them into dust. Preheat oven to 425 degrees F. In a medium frying pan, melt butter. Add shallots and saute until golden brown; set aside. Add bread and cracker crumbs to frying pan, stirring until just moistened with butter; remove from heat. Spread half the buttered crumbs over the bottom of a 9-inch square baking dish or 1 1/2-quart shallow baking dish. NOTE: Can also be baked in individual ramekins. Pick oysters free of any shells. Drain oysters, reserving liquor. Measure 2 tablespoons oyster liquor in a heavy, small saucepan. Stir in pinot gris wine, half and half cream, Dijon mustard, and Tabasco sauce. Add reserved shallots. Over medium heat, bring to a simmer; reduce heat to low and cook gently, stirring until mixture is reduced by 1/3. Arrange oysters in a single layer over the crumbs in the baking dish. Sprinkle lightly with salt and pepper. Evenly pour the wine sauce over the oysters; cover with remaining buttered crumbs. NOTE: Never allow more than two layers of oysters for Scalloped Oysters; if three layers are used, the middle layer will be underdone, while others are properly cooked. Bake approximately 15 to 25 minutes until oysters turn opaque throughout and crumbs are a golden brown. NOTE: Depending on the size of your oysters, cooking time can vary. Remove from oven. Garnish with parsley sprigs and serve immediately. Makes 4 servings.
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