Best 8 Scalloped Oysters Ii Recipes

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.

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.

SCALLOPED OYSTERS II

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart baking dish and set aside.
• Place oysters and their liquid in a 4 quart saucepan. Cook over medium heat until oysters curl around the edges. Remove from heat and set aside.
• In a mixing bowl, whisk together egg and 1/3 cup milk. Add 1/2 of the crushed crackers, oysters and any remaining liquid; mix together well.
• Place 1/2 of remaining crushed crackers into prepared pan. Pour oyster mixture into pan and cover with the last of the crushed crackers. Add enough milk to almost submerge crackers. Dot top with butter. Sprinkle with salt and pepper to taste.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

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.

AMAZING SCALLOPED OYSTERS

Steps:

• Preheat oven to 350 degrees F.
• Combine crumbs, salt, pepper and melted butter; mix well.
• Layer about 1/3 of crumbs in a buttered 1-quart baking dish.
• Cover with half the oysters and oyster liquor.
• Add half the cream.
• Add half the remaining crumbs and follow with a layer of the remaining oysters, liquid and cream.
• Top with remaining crumbs and sprinkle with mace or nutmeg.
• Dot generously with blue cheese.
• Bake in hot oven until oysters are cooked through and top is crisp and browned, about 30 minutes.

SCALLOPED OYSTERS

Steps:

• Preheat oven to 350 degrees (Fahrenheit).
• Butter a shallow baking dish with the 2 tablespoons butter.
• Drain the oysters, reserving 1/4 cup of the liquid.
• Layer half the oysters in the bottom.
• Cover oysters with half of the cracker crumbs.
• Cover crumbs with the rest of the oysters.
• Mix together the cream, worcestershire sauce, melted butter, salt and pepper.
• Pour mixture over the layers in the dish.
• Cover with the remaining crumbs, and dot with additional butter if desired.
• Bake for 45 minutes and serve hot.

SCALLOPED OYSTERS

Steps:

• Preheat oven to 450 degrees with rack in top position. Brush a 9-by-13-inch baking dish with butter. Melt 2 tablespoons butter in a large saute pan over medium heat. Add breadcrumbs and 1/4 teaspoon salt, and cook, stirring frequently, until breadcrumbs are golden brown and crisp, about 10 minutes. Stir in parsley, and remove from heat. Sprinkle half the breadcrumbs evenly in baking dish, and transfer remaining breadcrumbs to a plate.
• Wipe pan clean, and return to stove. Melt remaining 4 tablespoons butter over medium-high heat. Saute celery and scallions, stirring occasionally, until scallions just begin to soften but celery is still bright green, about 2 minutes. Stir in thyme. Add sherry, and simmer 30 seconds. Add cream, and bring to a boil. Stir in reserved oyster liquor, the nutmeg, and 1/4 teaspoon pepper. Remove from heat, and stir in oysters.
• Spread oyster mixture evenly over breadcrumbs in baking dish. Top with remaining breadcrumbs, and bake until bubbling and oysters are just cooked through, 7 to 8 minutes. Serve immediately.

SCALLOPED OYSTERS

Steps:

• In a large bowl, combine the eggs, cream and pepper. Stir in oysters and crackers. Pour into 12 greased 6-oz. ramekins or custard cups; place on a baking sheet. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.