New England Scalloped Oysters and Scallops
Dive into a sea of flavor with this New England Scalloped Oysters and Scallops recipe—a luxurious seafood casserole that combines the briny sweetness of fresh oysters and scallops with a velvety cream sauce and a golden, buttery parmesan breadcrumb topping. Infused with rich notes of garlic, onion, and Old Bay seasoning, this dish is layered with elegance, texture, and a bright pop of lemon zest. Perfect for a cozy dinner or a holiday spread, this casserole is baked to bubbling perfection, offering a tantalizing combination of creamy, crunchy, and savory. Serve it hot with crusty bread or a crisp side salad to complete this quintessential New England classic. Your guests will savor every bite of this gourmet-inspired comfort food!
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Recipe Information
Ingredients
- 12 pieces fresh oysters
- 12 pieces fresh scallops
- 6 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 3 pieces garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup dry white wine
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1.5 cups panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish with butter or non-stick cooking spray.
Shuck the oysters and save their liquor in a small bowl. Pat the scallops dry and cut them in half if they are large.
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the chopped onion and celery, and sauté for 5-7 minutes or until softened. Add the minced garlic and cook for 1 more minute.
Sprinkle the flour over the vegetables and stir until evenly coated. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
Slowly whisk in the milk, heavy cream, and oyster liquor, followed by the white wine. Continue to stir until the mixture thickens, about 3-4 minutes.
Add the lemon juice, Worcestershire sauce, salt, black pepper, Old Bay seasoning, parsley, and lemon zest. Stir well and remove from heat.
Layer half of the oysters and scallops in the bottom of the greased casserole dish. Pour half of the creamy sauce over the seafood. Repeat with the remaining oysters, scallops, and sauce.
In a small bowl, combine the panko breadcrumbs, parmesan cheese, and the remaining 2 tablespoons of melted butter and olive oil. Mix until the breadcrumbs are evenly coated.
Spread the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the sauce is bubbling around the edges.
Let the casserole rest for 5 minutes before serving. Garnish with additional parsley, if desired. Serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1074 mg | 47% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.7 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 16.7 mcg | 83% | |
| Calcium | 336 mg | 26% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
