Scalloped Oysters were a tradition in my aunt's family. I remember there was always oysters on their menu. It seemed to be a treat that they afforded themselves for the holidays. The creamy sauce and crunchy topping make this scallop recipe a delicious addition to your holiday meals.
- 1 pt. oysters
- 1 c. cracker crumbs
- 1/2 c. toast crumbs
- 1/2 c. melted butter
- 1/4 c. cream
- 1 tsp. Worcestershire sauce
- 2 tbsp. sherry
- dash of cayenne pepper
- 1/2 tsp. salt1/4 tsp. black pepper
- 2 tbsp. butter
Drain the oysters and reserve liquid. Toss cracker and toast crumbs with melted butter. Place 13 of the crumbs in a greased baking dish and top with 1/2 of the oysters.
Mix reserved oyster liquid wit cream, Worcestershire sauce, sherry, cayenne pepper, salt and pepper and pour 1/2 of the mixture over oysters. Cover with half the remaining crumbs, remaining oysters and remaining cream mixture. Top with remaining crumbs and dot with butter. Sprinkle with paprika. Bake at 400° F. for 20 minutes or until top is nicely browned.
Scalloped Oysters are great with a salad. For salad recipes click here.