Best Pennsylvania Dutch Scalloped Oysters 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.

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.

PENNSYLVANIA DUTCH SCALLOPED OYSTERS

Steps:

• 1. Preheat oven to 375F. Grease or butter an 8-inch square baking pan (glass is best).
• 2. Combine cracker crumbs and melted butter. Season with salt and pepper.
• 3. Place 1/3 of cracker mix in bottom of pan. Place half of the oysters on crumbs. Repeat for another layer. Pour liquid over layers and top with remaining crumbs.
• 4. Bake for 30 minutes.

SCALLOPED OYSTERS

Steps:

• Drain oysters, reserving 1/2 cup oyster liquor. Set aside.
• Sprinkle 1/2 cup cracker crumbs in a lightly greased 8 inch square baking dish. Layer half each of oysters, salt, pepper, butter, and cracker crumbs in dish. Repeat layers.
• Combine eggs, half and half, WOrcestershire sauce, hot sauce, and reserved oyster liquor;mix well. Pour over oyster mixture. Sprinkle with parsley. Bake at 350F for 35 minutes or until ightly browned.

CHEF JOHN'S SCALLOPED OYSTERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
• Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
• Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
• Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.

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 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.

SOUTHERN SCALLOPED OYSTERS

Steps:

• 1. Preheat oven to 350F. Coat an 8-inch square baking dish with nonstick cooking spray.
• 2. Melt butter in a skillet over medium-high heat. Saute onion until tender. Remove from heat and stir in celery salt, cayenne, Worcestershire and lemon juice.
• 3. Combine saltine crumbs and parsley in a bowl.
• 4. Drain oysters, reserving 1/3 cup liquor.
• 5. Sprinkle 1/2 cup saltine mixture in bottom of prepared baking dish; layer half the oysters and half the remaining crumbs. Drizzle with half the butter and onion mixture. Repeat layers.
• 6. Combine eggs, half and half and reserved oyster liquor; mix well. Pour over oyster layers,
• 7. Bake for 40-45 minutes, or until set.