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
PENNSYLVANIA DUTCH SCALLOPED OYSTERS
Steps:
- 1. Preheat oven to 375F. Grease or butter an 8-inch square baking pan (glass is best).
- 2. Combine cracker crumbs and melted butter. Season with salt and pepper.
- 3. Place 1/3 of cracker mix in bottom of pan. Place half of the oysters on crumbs. Repeat for another layer. Pour liquid over layers and top with remaining crumbs.
- 4. Bake for 30 minutes.
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.
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.
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
NEW ENGLAND SCALLOPED OYSTERS AND SCALLOPS
From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. Variations: cracker crumbs may be subbed for all or part of the bread crumbs; 1/2 cup of grated mild cheese may be mixed with the crumbs for the top layer; celery seed may be omitted and a little mace or nutmeg may be sprinkled lightly over each layer; a little chopped pimiento sprinkled over the top adds color and flavor.
Provided by Molly53
Categories Savory
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix the melted butter and bread crumbs together and put one third of them in a thin layer in the bottom of a buttered baking dish.
- Cover with half of the oysters and seasonings; add some of the cream.
- Layer half of the scallops next, seasonings, and another third of buttered crumbs.
- Add the remaining oysters and cream.
- Top with the final half of scallops and top with remaining buttered crumbs.
- Bake for 30 minutes.
- Serve hot.
Nutrition Facts : Calories 440.6, Fat 25.4, SaturatedFat 14, Cholesterol 139.1, Sodium 502.5, Carbohydrate 27.6, Fiber 1.3, Sugar 1.7, Protein 24.8
SCALLOPED OYSTERS
Make and share this Scalloped Oysters recipe from Food.com.
Provided by KathyP53
Categories Brunch
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Pick oysters free of any shells.
- In a deep buttered casserole, mix together crackers, bread crumbs, and melted butter. Place a thin layer of crumb mixture in the bottom of the casserole. Cover it with half of the oysters. Season cream with nutmeg, salt, pepper, and celery salt. Pour half of this mixture over the oysters. On the next layer, use the oysters, 3/4 of the remaining crumb mixture, and cover that with seasoned cream. Top with remaining crumbs.
- Bake for 20-25 minutes, or until lightly browned.
Nutrition Facts : Calories 613.2, Fat 42.4, SaturatedFat 23.6, Cholesterol 180.8, Sodium 719.1, Carbohydrate 38.2, Fiber 1.5, Sugar 1.3, Protein 19.9
SCALLOPED OYSTERS
Make sure if you are using live oysters, that the shells are tightly closed, and not broken. If the shells are open and don't close when you touch them, throw them away, they are dead, and no good for use.
Provided by KittyKitty
Categories Summer
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain oysters, reserving 1/2 cup oyster liquor. Set aside.
- Sprinkle 1/2 cup cracker crumbs in a lightly greased 8 inch square baking dish. Layer half each of oysters, salt, pepper, butter, and cracker crumbs in dish. Repeat layers.
- Combine eggs, half and half, WOrcestershire sauce, hot sauce, and reserved oyster liquor;mix well. Pour over oyster mixture. Sprinkle with parsley. Bake at 350F for 35 minutes or until ightly browned.
Nutrition Facts : Calories 279.2, Fat 23.3, SaturatedFat 13.5, Cholesterol 145.9, Sodium 594, Carbohydrate 8.5, Fiber 0.2, Sugar 0.3, Protein 9.3
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
CRACKER CRUMB SCALLOPED OYSTERS
This recipe from an old Better Homes and Garden cookbook is a favorite my mom would make for my dad at holidays. My mom adapted it a little by decreasing the amount of cracker crumbs and increasing the amount of butter. I make it for my dad now, and I have found that I like it too.
Provided by rochsann
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain oysters, reserving 1/4 cup liquid.
- Combine crumbs and butter.
- Spread 1/3 of crumbs in a greased shallow 8-inch pan.
- Cover with half of the oysters.
- Sprinkle with pepper.
- Using another third of crumbs, spread a second layer; cover with remaining oysters.
- Sprinkle again with pepper.
- Combine cream, oyster liquid, Worcestershire, and salt.
- Pour over the oysters.
- Top with the last of the crumbs.
- Bake at 350 degrees about 40 minutes.
Nutrition Facts : Calories 432.8, Fat 24.4, SaturatedFat 14, Cholesterol 117.1, Sodium 545.8, Carbohydrate 37.8, Fiber 1, Sugar 0.2, Protein 15.2
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
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