SCALLOPED OYSTERS
This recipe was given to me by a friend at my former workplace. This is a side dish that my Grandmother used to serve at every holiday dinner. Now, my Dad and I seem to be the only ones that appreciate it. I'll be making this tomorrow for the two of us.
Provided by Kelly Lollman
Categories Seafood
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Drain the oysters, reserving 1/2 cup oyster liquor for later.
- 2. In a medium saucepan, melt the butter over a low flame. Add the salt, pepper and smoked paprika and whisk until blended. Add the crushed crackers and stir until well blended.
- 3. In a 9x9" baking pan, spread about 1/4 of the cracker mixture. Place about 1/3 of the oysters over them. Repeat this process until the crackers and oysters are gone, ending with a layer of cracker mixture on top.
- 4. In the same saucepan that the butter was in, whisk together the oyster liquor, heavy cream and Worcestershire sauce. Pour this mixture over the layered crackers and oysters.
- 5. Cover the oysters and place in the refrigerator for at least three hours. Let stand at room temp for about 20 minutes before baking.
- 6. Place pan on center rack in an oven preheated to 350 degrees F and bake uncovered for 30 minutes or until the liquid is bubbly and topping is golden brown.
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