Reviews Add Rating & Review 148 Ratings 5 star values: 22 4 star values: 25 3 star values: 61 2 star values: 34 1 star values: 6
Back to Scalloped Oysters All Reviews for Scalloped Oysters - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Scalloped Oysters Credit: Marcus Nilsson Recipe Summary prep: 25 mins total: 35 mins Servings: 8
Ingredients Ingredient Checklist 6 tablespoons unsalted butter, divided, plus more for baking dish 3 cups coarse fresh breadcrumbs Coarse salt and freshly ground pepper 1/4 cup coarsely chopped fresh flat-leaf parsley 1 celery stalk, very thinly sliced on the diagonal (1/2 cup) 3 scallions, trimmed and chopped (1/3 cup) 2 teaspoons fresh thyme leaves 2 tablespoons dry sherry 3/4 cup heavy cream 2 pints (32 ounces) shucked fresh oysters in their liquor, drained, with 2 tablespoons liquor reserved 1/8 teaspoon freshly grated nutmeg
Gallery Scalloped Oysters Credit: Marcus Nilsson
Recipe Summary prep: 25 mins total: 35 mins Servings: 8
Gallery
Scalloped Oysters Credit: Marcus Nilsson
Scalloped Oysters
Credit: Marcus Nilsson
Scalloped Oysters
Recipe Summary prep: 25 mins total: 35 mins Servings: 8
Recipe Summary
prep: 25 mins total: 35 mins
Servings: 8
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Servings: 8
8
Ingredients
Ingredients
- 6 tablespoons unsalted butter, divided, plus more for baking dish 3 cups coarse fresh breadcrumbs Coarse salt and freshly ground pepper 1/4 cup coarsely chopped fresh flat-leaf parsley 1 celery stalk, very thinly sliced on the diagonal (1/2 cup) 3 scallions, trimmed and chopped (1/3 cup) 2 teaspoons fresh thyme leaves 2 tablespoons dry sherry 3/4 cup heavy cream 2 pints (32 ounces) shucked fresh oysters in their liquor, drained, with 2 tablespoons liquor reserved 1/8 teaspoon freshly grated nutmeg
Directions
Preheat oven to 450 degrees with rack in top position. Brush a 9-by-13-inch baking dish with butter. Melt 2 tablespoons butter in a large saute pan over medium heat. Add breadcrumbs and 1/4 teaspoon salt, and cook, stirring frequently, until breadcrumbs are golden brown and crisp, about 10 minutes. Stir in parsley, and remove from heat. Sprinkle half the breadcrumbs evenly in baking dish, and transfer remaining breadcrumbs to a plate.
Wipe pan clean, and return to stove. Melt remaining 4 tablespoons butter over medium-high heat. Saute celery and scallions, stirring occasionally, until scallions just begin to soften but celery is still bright green, about 2 minutes. Stir in thyme. Add sherry, and simmer 30 seconds. Add cream, and bring to a boil. Stir in reserved oyster liquor, the nutmeg, and 1/4 teaspoon pepper. Remove from heat, and stir in oysters.
Spread oyster mixture evenly over breadcrumbs in baking dish. Top with remaining breadcrumbs, and bake until bubbling and oysters are just cooked through, 7 to 8 minutes. Serve immediately.
Reviews
Add Rating & Review 148 Ratings 5 star values: 22 4 star values: 25 3 star values: 61 2 star values: 34 1 star values: 6
Reviews
Add Rating & Review 148 Ratings 5 star values: 22 4 star values: 25 3 star values: 61 2 star values: 34 1 star values: 6
Add Rating & Review
148 Ratings 5 star values: 22 4 star values: 25 3 star values: 61 2 star values: 34 1 star values: 6
148 Ratings 5 star values: 22 4 star values: 25 3 star values: 61 2 star values: 34 1 star values: 6
148 Ratings 5 star values: 22 4 star values: 25 3 star values: 61 2 star values: 34 1 star values: 6
5 star values: 22 4 star values: 25 3 star values: 61 2 star values: 34 1 star values: 6
All Reviews for Scalloped Oysters
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Scalloped Oysters
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
