Bobis Scalloped Oysters Food

SCALLOPED OYSTERS

Steps:

• Preheat oven to 350 degrees (Fahrenheit).
• Butter a shallow baking dish with the 2 tablespoons butter.
• Drain the oysters, reserving 1/4 cup of the liquid.
• Layer half the oysters in the bottom.
• Cover oysters with half of the cracker crumbs.
• Cover crumbs with the rest of the oysters.
• Mix together the cream, worcestershire sauce, melted butter, salt and pepper.
• Pour mixture over the layers in the dish.
• Cover with the remaining crumbs, and dot with additional butter if desired.
• Bake for 45 minutes and serve hot.

SCALLOPED OYSTERS

Steps:

• 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.

CHEF JOHN'S SCALLOPED OYSTERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
• Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
• Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
• Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.

SCALLOPED OYSTERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish.
• Combine bread crumbs and cracker crumbs; stir in the melted butter. Place a thin layer of the crumb mixture in the bottom of the prepared baking dish. Layer the oysters over the crumbs and sprinkle with salt and pepper to taste. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat then cover the top layer with the remaining crumb mixture.
• Bake at 450 degrees F (230 degrees C) for 30 minutes.

PERFECT SCALLOPED OYSTERS

Steps:

• Combine cracker crumbs, butter, salt and pepper; sprinkle a third into a greased 1-1/2-qt. baking dish. Arrange half of the oysters over crumbs. Top with another third of the crumb mixture and the remaining oysters. , Combine cream and Worcestershire sauce; pour over oysters. Top with remaining crumb mixture. Bake, uncovered, at 350° for 30-40 minutes or until top is golden brown.

BOBI'S SCALLOPED OYSTERS

Steps:

• Preheat the oven to 350 degrees.
• Spray a small casserole dish. Place a layer of cracker crumbs in the bottom. Top with a layer of oysters. Dot with butter.
• Repeat layers ending with cracker crumbs. Do not have more than two layers of oysters.
• Stir together milk and oyster liquor and pour over casserole.
• Bake for approximately 30 minutes or until the top turns brown. Serve warm.

SCALLOPED OYSTERS

Steps:

• In a large bowl, combine the eggs, cream and pepper. Stir in oysters and crackers. Pour into 12 greased 6-oz. ramekins or custard cups; place on a baking sheet. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.