Ribbon Oyster Scallop Recipes

RIBBON OYSTER SCALLOP CASSEROLE

Steps:

• Combine oyster soup, liquids from oysters and mushrooms in saucepan. Heat just to boiling. Stir in 1 1/2 c. of crushed oyster crackers: heat, stirring constantly, 3 minutes, or until mixture thickens. Remove from heat. Stir in Tabasco, oysters and mushrooms. Spoon into casserole dish. Melt butter in small saucepan, add remaining 1/2 c. crushed crackers, mix well and spoon in rows over oyster mixture. Bake @ 425 10 minutes or until crumbs are golden

OYSTER AND SCALLOP RAGOUT WITH CAVIAR

Steps:

• Combine oysters, their liquor and one tablespoon butter in a small saucepan. Bring quickly to the boil and immediately strain oysters. Reserve liquid and oysters.
• Season scallops with salt and pepper, and mix with one tablespoon of melted butter.
• Blanch spinach leaves in boiling water, drain well and line four one-cup molds (round, flat-bottomed porcelain terrines work well) with the spinach, allowing a portion of the leaves to overlap the mold. Fill each cup with minced scallops and cover the top with overlapping leaves. Set aside.
• Preheat oven to 350 degrees.
• Prepare sauce: In a small saucepan, combine four tablespoons butter, the fennel and onion, and cook over low heat for 10 minutes. Add wine, oyster liquor and creme fraiche, and cook for two to three minutes. Strain sauce through a sieve (discarding fennel and onion), return to saucepan, add saffron and let reduce for several minutes, or until sauce is light and smooth. If preparing ahead, keep warm in a water bath.
• Place molds in the oven and cook for 10 minutes. Reheat oysters for four minutes in the same oven.
• Unmold spinach and scallop molds onto the center of a warmed dinner plate, arrange three oysters on each plate and cover oysters with the sauce. If desired, place one teaspoon caviar on top of each mold and serve immediately.

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.

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.

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.

SCALLOP AND OYSTER STEW

Steps:

• Melt the butter in a large pot over medium heat.
• Stir in the green onion, celery, and prosciutto; cover the pot and cook the mixture, stirring once, for 2 minutes.
• Increase heat to medium-high. Stir the scallops and oysters with liquid into the green onion mixture; cook uncovered, stirring frequently, until the scallops are cooked through, about 5 minutes.
• Stir the corn, tomato, half-and-half, jalapeno pepper, sesame oil, and cilantro into the oyster mixture.
• Remove the pot from heat, cover, and allow the stew to sit until uniformly heated, about 10 minutes.
• Season with salt and pepper to serve.