Moms Scalloped Oysters Recipes

SCALLOPED OYSTERS

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.

PERFECT SCALLOPED OYSTERS

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.

MOM'S SCALLOPED OYSTERS

Steps:

• Drain Oysters. Add lemon juice to melted butter.
• Butter a shallow baking dish. Put in a layer of oysters, half the crackers and half the lemon butter. Repeat layers. Add enough milk to moisten well.
• Bake at 350F for 30 minutes.
• * Delicious topped with dry sherry after being removed from the oven.

SCALLOPED OYSTERS RECIPE

Steps:

• Generously butter a 13- x 9-inch baking dish. Preheat oven to 350°F. Cut 6 tablespoons of the butter into ½-inch pieces, and set aside. Stir together salt and pepper in a small bowl, and set aside.
• Pour oysters in liquid over a fine mesh strainer into a medium bowl. Measure ⅓ cup strained oyster liquid into a small bowl. (Discard remaining oyster liquid, or reserve for another use.) Stir cream into oyster liquid. Cut any large oysters into 2 or 3 pieces. Microwave remaining 2 tablespoons butter in a medium-size microwavable glass bowl on HIGH until melted, about 30 seconds. Add 1 cup of the crushed crackers. Stir to coat, and set aside.
• Sprinkle bottom of prepared baking dish with 1 cup of the crushed crackers. Arrange one-fourth of the oysters, spaced a few inches apart, over crackers. Sprinkle with one-fourth of the salt-pepper mixture. Arrange one-fourth of the butter pieces around the oysters. Repeat layers 3 times using remaining crushed crackers, oysters, salt-pepper mixture, and butter pieces. Sprinkle evenly with reserved melted butter-cracker mixture.
• Pour oyster liquid-cream mixture over layered mixture in baking dish. Bake in preheated oven until puffed up, firm, and heated through, 30 to 35 minutes. Sprinkle with parsley. Serve hot or warm.

BOBI'S SCALLOPED OYSTERS

Steps:

• Preheat the oven to 350 degrees.
• Spray a small casserole dish. Place a layer of cracker crumbs in the bottom. Top with a layer of oysters. Dot with butter.
• Repeat layers ending with cracker crumbs. Do not have more than two layers of oysters.
• Stir together milk and oyster liquor and pour over casserole.
• Bake for approximately 30 minutes or until the top turns brown. Serve warm.

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.

SCALLOPED OYSTERS

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.

CRACKER CRUMB SCALLOPED OYSTERS

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.