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  • Writer's pictureSusan Hill

Recipe of the Month: Scalloped Oysters

It’s October! You know what that means… it’s oyster season! To kick it off, we wanted to share this recipe from the Mariner’s Menu, contributed by Joyce Taylor which features oysters scalloped with heavy cream. Freshly baked in the oven, these oysters will leave you happy and feeling satisfied.

  • 1 pint standard oysters (or selects, cut in half)

  • 1/3 cup oyster liquid

  • 35 fresh saltine crackers, made into coarse crumbs

  • ¼ cup finely chopped green onion, finely chopped, including tops

  • salt

  • black pepper, freshly ground

  • 1/3 cup heavy cream

  • 1 tablespoon Worcestershire sauce

  • 1/8 teaspoon Tabasco sauce

  • ¼ cup dry white wine

  • 3 tablespoons butter, melted

Drain oysters well, reserving 1/3 cup oyster liquid.

Place ¼ of the crumbs in lightly greased small casserole dish. Cover with ½ of the oysters and ½ of the green onion. Lightly salt (remember that the oysters are salty). Sprinkle with black pepper. Repeat, then sprinkle with the remainder of the crumbs. Drizzle with melted butter.

Combine oyster liquid with cream, Worcestershire, Tabasco and wine and pour over the casserole. Bake at 400 F until brown and bubbly, about 25 minutes.

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