Jans Scalloped Oysters Recipes

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.

JOAN'S SCALLOPED OYSTERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the cracker crumbs, salt, pepper, and butter in a bowl until evenly moistened. Butter a 1 1/2-quart casserole dish and sprinkle about 1/3 of the cracker crumb mixture into it.
• Drain the oysters, reserving the liquid. Add enough clam juice to the oyster liquid to make 3/4 cup; set aside. Layer half of the oysters into the casserole dish and sprinkle with half of the cracker crumbs. Arrange the remaining oysters atop the crumbs. Whisk together the oyster liquid, cream, Worcestershire sauce, and hot pepper sauce. Drizzle over the oysters and sprinkle with the remaining cracker crumbs.
• Bake in the preheated oven until hot in the center and golden on top, 40 to 50 minutes.

EASY SCALLOPED OYSTERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the butter into the bottom of a 9x13-inch baking dish. Mix the oysters, cream of mushroom soup, evaporated milk, crackers, and eggs together in the baking dish until well blended.
• Bake in the preheated oven until the center of the mixture is set and the edges are slightly browned, about 45 minutes.

SCALLOPED OYSTERS

Steps:

• Sprinkle ½ cup cracker crumbs in a lightly greased 8-inch square baking dish.
• Cover with half the oysters; sprinkle with salt and pepper.
• Dot with half the butter and cover with half the remaining cracker crumbs.
• Repeat layers with remaining oysters, salt, pepper, butter, and cracker crumbs.
• Combine the half-and-half, eggs, and Worcestershire sauce in a bowl; beat well.
• Pour around the oysters; bake in a preheated 350° oven for 40 minutes or until bubbly and lightly browned.

NEW ENGLAND SCALLOPED OYSTERS AND SCALLOPS

Steps:

• Preheat oven to 400°F.
• Mix the melted butter and bread crumbs together and put one third of them in a thin layer in the bottom of a buttered baking dish.
• Cover with half of the oysters and seasonings; add some of the cream.
• Layer half of the scallops next, seasonings, and another third of buttered crumbs.
• Add the remaining oysters and cream.
• Top with the final half of scallops and top with remaining buttered crumbs.
• Bake for 30 minutes.
• Serve hot.

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.

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.

OYSTER DRESSING

Steps:

• Heat oven to 450°F. Make and bake cornbread mix as directed on package, using water. Cool 30 minutes; crumble cornbread into large bowl. Reduce oven temperature to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter 10 minutes, stirring occasionally, until tender. Stir in sage, pepper and salt.
• Add celery mixture and bread cubes to crumbled cornbread; stir gently. Add broth and eggs; stir just until moistened. Stir in oysters. Spoon mixture into baking dish.
• Bake uncovered 50 to 55 minutes or until golden brown.