Best Escalloped Oysters
Submitted by hankg
Old-fashioned scalloped oysters layered between buttery bread and saltine crumbs, moistened with oyster liquor and cream, then baked until golden. A classic holiday seafood casserole with a crisp top and plump, tender oysters.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minScalloped oysters are holiday-table royalty across the American South and New England, and the whole dish hinges on restraint. The cardinal rule, spelled out right in the recipe: never build more than two layers of oysters. Pile them deeper and the middle steams into a gray, watery mess instead of baking up plump and tender.
The crumb mix matters just as much. Coarse stale bread crumbs give body and drink up the cream, while saltine crumbs bring that salty, shattery crunch on top. Both get tossed in melted butter so every layer toasts instead of turning soggy.
Between the layers you dribble the briny oyster liquor and a little cream. That liquor is liquid gold, all the ocean flavor of the oysters concentrated into a few spoonfuls, so don’t pour it down the drain. Crumbs on the bottom, oysters and seasoning, more crumbs, the last of the oysters, then a final crunchy crumb lid.
Chef Tips
- Stick to two oyster layers, full stop. It’s the single rule that separates a great dish from a soggy one.
- Drain the oysters but save every drop of their liquor; it carries the flavor that ties the whole casserole together.
- Coarse crumbs beat fine ones here. Fine crumbs turn pasty, while coarse ones stay distinct and crisp.
Variations
- Add a splash of dry sherry or a pinch of cayenne between the layers for a little warmth.
- Stir chopped parsley or a squeeze of lemon into the top crumbs for brightness against all that rich cream.
Ingredients
Directions
Mix bread and cracker crumbs and stir in melted butter.
Put a thin layer of mixture (approximately ⅓) over bottom of well-buttered, large baking dish (9 x 12 x 2-inches).
Cover with half of the oysters; sprinkle with salt and pepper.
Dribble half of oyster liquor and half of cream over top.
Repeat with another layer of buttered crumbs (approximately ⅓), the rest of the oysters, salt and pepper, the rest of the oyster liquor and cream; top with a layer of crumbs.
Bake at 400℉ (200℃) for 45 minutes.
Serve immediately in the baking dish.
Note: Never use more than 2 layers of oysters.
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