Scalloped oysters are fantastic served as a special
side dish, first course, or appetizer with crackers. For many families, this dish is a Thanksgiving and Christmas tradition.
More of Linda's great
Oyster Recipes and also check out
How To Shuck Oysters.
Scalloped Oysters Recipe
Yields: 4 servings
Prep time: 20 min
Cook time: 25 min
6 tablespoons butter
1 teaspoon chopped shallots
2/3 cup fresh
2/3 cup Saltine cracker crumbs**
1 pint shucked fresh oysters in their liquor
1/4 cup pinot gris
wine (may substitute any dry white wine)
2 tablespoons half and half
2 teaspoons Dijon mustard
Tabasco or similar hot sauce
Salt and freshly ground pepper to taste
4 sprigs parsley, garnish
* 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 sauté 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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