Saturday, February 12, 2011

Romance Ahead: Scalloped Oysters

With Valentine's Day quickly approaching, romance is in the air. I've been flipping back and forth between two of my favorite rom-coms on television - 27 Dresses and French Kiss. But, I thought I might need to get off the couch and go to the kitchen to create my own love story. What food is more famous for setting the mood than oysters? So with a little help from Martha Nesbit's Savannah Celebrations, copyright 2010, I cooked this luscious dish that should come with a warning: Caution - Romance Ahead!

Scalloped Oysters

1 pint shucked oysters, washed and drained well
2 cups oyster cracker crumbs
1/4 cup melted butter
1/2 tsp. salt
1/2 tsp. pepper
1 cup half-and-half
2 tsp. sherry
Dash Tabasco
1 tsp. Worchestershire sauce

Preheat oven to 400 degrees. Mix cracker crumbs and butter. Arrange a larger of half the buttered crumbs in 1-quart baking dish. Layer oysters over crackers. Season with salt and pepper. Cover with remaining crumbs. Combine half-and-half, sherry (if using), tabasco, and Worchestershire. Pour over casserole. Bake for about 20 minutes, or until liquid has been absorbed.

In case you've never seen oyster crackers, this is what they look like.

I measured out the crackers. It took about 2-1/2 cups of crackers to make 2 cups of crumbs.

I crusehd the crackers in a zippered bag for easy clean up. They crush easily with your hands.

Mix the cracker crumbs with melted butter and spread half of the crumbs in a casserole dish.

Here are the oysters that I drained and rinsed. Very attractive...I know.

Lay all of the oysters on top of the cracker crumb layer. Sprinkle with salt and pepper.

Cover with second layer of cracker crumbs.

Begin the sauce with one cup of half-and-half.

Add the sherry.

Add the Worchestershire sauce.

Sprinkle in some hot sauce. Pour the mixture over the oysters and crackers. Bake at 400 degrees for 20-25 minutes.

This dish is perfect for the oyster lover in your life.


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