Scalloped Corn and Oysters
Elevate your next meal with this indulgent Scalloped Corn and Oysters recipe, a rich and flavorful blend of coastal and country comfort. Perfectly tender shucked oysters are layered with creamy corn, aromatic sautéed onions, and a touch of smoky paprika, then topped with buttery, golden breadcrumbs for a delightful crispy finish. This dish brings together fresh seafood notes and hearty textures, making it an elegant choice as a holiday side dish or a satisfying main course. With just 20 minutes of prep time and simple ingredients like heavy cream, garlic, and parsley, this recipe is easy to prepare yet sophisticated enough to impress. Bake until bubbly and golden, and serve warm for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 18 pieces shucked oysters with their liquid
- 2 cups canned corn (drained, or fresh corn kernels)
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 cup breadcrumbs (preferably fresh)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Drain the oysters, reserving the oyster liquid for later use. Pat the oysters dry with a paper towel and set aside.
In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes. Remove from heat.
In a mixing bowl, combine the drained corn, heavy cream, sautéed onion and garlic, salt, pepper, and smoked paprika. Mix well.
Spread half of the corn mixture evenly on the bottom of the prepared baking dish. Arrange half of the oysters in a single layer over the corn mixture. Repeat with the remaining corn mixture and oysters, forming a second layer.
Pour 1/2 cup of the reserved oyster liquid evenly over the top layer of oysters and corn. Discard any unused oyster liquid.
Melt the remaining 2 tablespoons of butter and mix with the breadcrumbs in a small bowl. Sprinkle the buttered breadcrumbs evenly over the dish.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the edges are bubbly.
Remove the scalloped corn and oysters from the oven and let cool slightly for 5 minutes. Garnish with chopped fresh parsley before serving.
Serve warm as a hearty side dish or a main course.
Nutrition Facts
Calories |
3300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 88.8 g | 444% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 6815 mg | 296% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 36.5 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 144.0 mcg | 720% | |
| Calcium | 1195 mg | 92% | |
| Iron | 128.4 mg | 713% | |
| Potassium | 4282 mg | 91% | |
*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.
