|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 25g||125%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 4g||14%|
|Total Sugars 7g|
|Vitamin C 68mg||339%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Butter and cream make this oyster scallop a rich and delicious casserole. It's a Southern classic dish that is usually made with small oysters and often served at holiday gatherings. 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.
This casserole can be assembled a day in advance and stored in the refrigerator until baking time. That makes it a good do-ahead choice for a family meal or holiday buffet. It tastes best warm, so you can set it out for your guests to enjoy before the main meal.
Freshly shucked oysters are preferred. You will need to know how to shuck them if you are starting with them live in the shell. Alternatively, you may be able to buy fresh or frozen shucked oyster meat in a fish market or your supermarket.
It might be confusing that these scalloped oysters don't include any scallops (another type of seafood). The name of the recipe comes from a similar preparation to scalloped potatoes, which are also baked in a cream sauce and often topped with breadcrumbs.
1 medium onion, chopped
1 1/2 cups unsalted butter, or margarine, melted
1 teaspoon celery salt
1 dash freshly ground black pepper, or to taste
1 lemon, juiced
1 1/2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
5 cups coarsely crumbled saltine crackers
1 quart shucked oysters, drained, reserve 1 cup of the liquor
1/2 cup light cream
1/2 cup milk
Gather the ingredients.
Heat the oven to 350 F (180 C/Gas 4). Butter a 2 1/2-quart baking dish.
In a large skillet or sauté 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 the cream mixture over casserole.
Bake for 35 to 45 minutes or until edges of the oysters curl.
Serve the scalloped oyster casserole warm and enjoy.
The oyster casserole can also be served for a casual meal or lunch, accompanied by a green salad.
Refrigerate any leftovers and enjoy them within three to four days. If you won't be using it in that time, freeze the leftovers. For the best quality, use frozen leftovers within four to six months.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
- Saltines are the traditional base for a scalloped oyster casserole, but you can use butter-flavored crackers for a little more flavor.
- If you wish to reduce the sodium, use unsalted crackers, unsalted butter, and reduce the amount of celery salt.
- Add hot sauce to taste to spice it up.
- Some cooks like to add bacon to the casserole.