|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 2g||7%|
|*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. 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.