Scalloped Oysters
Indulge in the timeless elegance of Scalloped Oysters, a buttery, creamy casserole that showcases the briny richness of fresh oysters layered with golden, toasted breadcrumbs. This classic seafood recipe blends oyster liquor, milk, heavy cream, and a touch of Worcestershire sauce to create a velvety base infused with delicate umami flavors. Topped with hints of paprika and dotted with melted butter, this baked dish achieves a perfectly golden crust that seals in all the indulgent goodness. Garnished with fresh parsley, this crowd-pleasing centerpiece is perfect for holiday gatherings or an elegant appetizer. Quick to prepare and oven-baked to perfection, Scalloped Oysters combines simplicity with sophistication, making it a must-try for seafood lovers searching for a refined yet comforting dish.
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Recipe Information
Ingredients
- 24 count fresh oysters
- 1 cup oyster liquor
- 6 tablespoons unsalted butter
- 2 cups breadcrumbs
- 1 cup whole milk
- 0.5 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon Worcestershire sauce
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish or similar-sized baking dish.
Drain the oysters, reserving the oyster liquor. If the liquor falls short of 1 cup, add enough water to make up the difference. Set both oysters and liquor aside.
In a skillet, melt 4 tablespoons of butter over medium heat. Once melted, add the breadcrumbs and stir to coat evenly. Toast the breadcrumbs lightly, stirring frequently, for about 2-3 minutes. Remove from heat and set aside.
In a small saucepan, gently heat the milk, heavy cream, oyster liquor, salt, ground black pepper, paprika, and Worcestershire sauce over medium-low heat. Stir occasionally and do not let it boil. Remove from heat once the mixture is warm and well combined.
Arrange a layer of oysters (half the total amount) at the bottom of the greased casserole dish. Pour half of the milk and cream mixture evenly over the oysters.
Top the oysters with half of the browned breadcrumbs. Repeat the layers with the remaining oysters, cream mixture, and breadcrumbs.
Dot the top of the breadcrumbs with the remaining 2 tablespoons of butter, cut into small pieces.
Bake in the preheated oven for 25-30 minutes, or until the dish is golden brown and bubbling around the edges.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving.
Serve warm as a delicious side dish or appetizer.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 5704 mg | 248% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 27.2 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 56.4 mcg | 282% | |
| Calcium | 877 mg | 67% | |
| Iron | 61.1 mg | 339% | |
| Potassium | 1899 mg | 40% | |
*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.
