Butter and cream make this oyster scallop a rich and delicious casserole. This classic dish can be assembled a day in advance and stored in the refrigerator until baking time.
A generous amount of oyster liquor in the cream and milk mixture makes this version flavorful. If you don't have a full cup of oyster liquor, use more milk or cream.
- 1 medium onion (chopped)
- 1 1/2 cups/3 sticks butter or margarine (melted)
- 1 teaspoon celery salt
- 1 dash pepper (or to taste)
- 1 lemon (juice)
- 1 1/2 teaspoons Worcestershire sauce
- 2 tablespoons parsley (chopped, fresh)
- 5 cups saltine crackers (coarsely crumbled)
- 1 quart shucked oysters (drained, reserve liquor)
- 1 cup reserved oyster liquor
- 1/2 cup light cream
- 1/2 cup milk
- Heat the oven to 350 degrees F (180 degrees C/Gas 4). Butter a 2 1/2-quart baking dish.
- In a large skillet or saute pan, cook the onion in melted butter until tender, not browned. Add celery salt, pepper, lemon juice, Worcestershire sauce, parsley, and crackers.
- In the prepared casserole, layer one-third of the crumbs and half of the oysters. Repeat with another one-third of the crumbs and the remaining oysters; top with the remaining one-third of the crumbs.
- Combine the oyster liquor, cream, and milk in a bowl.
- Pour cream mixture over casserole.
- Bake for 35 to 45 minutes or until edges of the oysters curl.
|Nutritional Guidelines (per serving)|
|Total Fat||30 g|
|Saturated Fat||9 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||2 g|