Scalloped oysters, the perfect holiday side dish!
Scalloped oysters are rich and creamy with a hint of peppery heat.
Preheat the oven to 350 degrees. Drain the oysters into a 2 cup measuring cup reserving the liquid. Set the oysters aside.
Add the cream to the liquid. Add all of the seasoning. Combine the crackers with the melted butter. Butter a 9 inch square pyrex baking dish and set aside. To assemble: Put 1/3 of the crackers into the baking dish. Then add half of the oysters spreading them out evenly over the crackers. Pour 1/3 of the liquid evenly over the oysters. Add another 1/3 of crackers, then remaining oysters, then 1/3 of the liquid and finish with remaining crackers and pouring the last of the liquid over the entire dish. Bake 30 minutes until the top is golden brown. Let rest for 10 minutes before serving.
Recipe Notes Saltines can be used in place of the Ritz crackers for a lighter, less rich effect. © Galley Chef All Rights Reserved
Restaurant Critiques and Recipes