Some recipes you only make once a year because they're just so-so. Other recipes, like this dish of scalloped oysters, you only make once a year because they're too good.Scalloped oysters are so rich and decadent, it's a recipe you save for those very special occasions. Happily, we have a bunch of those coming up. This great holiday treat features the briny bivalves baked in a creamy, buttery casserole.
One word of warning: if you don't love cooked oysters, you should probably not make this. By the way, scalloped oysters is one of those recipes that are actually better warm, than piping hot, which is another reason it makes such a great choice for large family gatherings. I hope you give this a try. Enjoy!
Scalloped Oysters Ingredients:
Makes 12 Side Dish Servings
3 cups saltine crackers, coarsely crushed
1/8 teaspoon cayenne pepper
3/4 cup melted unsalted butter
1 quart shucked oysters with liquor
1 cup heavy cream
2 tablespoons chopped Italian Parsley
salt and fresh ground black pepper to taste
lemon wedges, optional
View the complete recipe
18 comments:
that is quite possibly a dish that could sate both the walrus and the carpenter.
I hope next we'll see Oystered Scallops.
I would totally tap that :)
Technically my twin sister, who was born first and could always eat more than I could, is the true Mollusk Queen. She used to bring this very dish for Thanksgiving, which we had all to ourselves. Our children's tastes may have matured since then, maybe we will let them have some, but I wouldn't count on it! Thank you, Chef John, and have a merry Thanksgiving. Am hitting the donation button!
It looks so creamy! You've inspired me to experiment with lasagne-style layering sans the pasta sheets.
The best products come from the back of a Camaro...could you hook me up with Vinnie?
Hazel @ TastyPursuits.com
Chef John i think you have a new t-shirt idea. casserole dish in the background with the phrase i would totally tap that. by the way it was great working with you last month.
You are reading my mind again Chef John. Only yesterday I was searching the site for this recipe. This look wonderful. Thank you for all you do and have a great Holiday.
Eric
Yo Chef john, that's some HEAVY ish right there !
Thanks! :-)
This looks great. The liquid used with the oysters - here that would just be a brine is it the same for you? I normally drain it off. I would love to make this dish and wouldnt want to spoil it using the wrong type of liquid.
it's just the natural oyster liquor. You wouldn't want a brine in there, but oyster liquid is ok. thanks!
I just made it this evening - it was great and easy. Not to mention my thighs grew one size with all that butter and cream.
I cut the recipe in half to serve 6 adults - it was perfect.
When it comes to cooking, I’m having second thoughts, it’s just that I am not so good at it; I really don’t have the magic to make such tasty food. Good for you :)
cooking w/ vids is wunnerful... play vid, stop, prepare... play vid, stop, prepare til recipe is complete... gr8 way to add new dishes... this particular dish is easy and scrumptious... enjoy...
This is almost identical to the recipe I cook for my family. Only difference is I wisk about 1 1/2 tbsp Worcestershire in the cream
I'd love to try this, but I'll have to downsize it majorly because no one but me will eat it; I'm the only seafood lover in the family. Every year at Thanksgiving time, I make myself my own little casserole of oyster stuffing. It's kind of nice because it's all mine!
Chef John, I plan to attempt to make this dish for thanksgiving. I'm still not sure if i understand the difference between the oyster liquor vs its brine. If i buy a jar of oysters from the market will that be ok to use the juices.
Depends on the jar! If the juice in the jar is actually the liquid from the oyster, then you're fine to use. But if it is a brine, and contains salt, then I would drain.
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