Corn Oyster Scallop
Corn Oyster Scallop combines the rich flavors of oyster stew with sweet corn and savory pimentos, creating a hearty, comforting casserole. Perfect for seafood lovers and family gatherings, its creamy texture and crisp topping make it a satisfying dish for special occasions or casual dinners.
Ingredients
Instructions
- Combine condensed oyster stew, creamed corn, whole corn, beaten egg, 1 1/4 cups cracker crumbs, salt, pepper, and pimento strips in a bowl.
- Pour the mixture into a greased 2-quart casserole dish.
- Combine margarine and 1/2 cup cracker crumbs; sprinkle around the edge of the corn mixture.
- Bake at 350°F for 1 hour, until a knife inserted halfway comes out clean.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the mixture. You can also substitute the oyster stew with clam chowder for a different flavor profile. If you're looking for a gluten-free option, use gluten-free cracker crumbs. This dish can be topped with shredded cheese before baking for extra richness.
Serving Suggestions
This Corn Oyster Scallop pairs beautifully with a fresh green salad or steamed vegetables for a well-rounded meal. It can also be served alongside crusty bread or biscuits to soak up the delicious flavors. For a complete dinner, consider serving with a light white wine or a refreshing iced tea.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20-25 minutes or until heated through. You can also microwave individual portions for a quick meal, ensuring they are covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Oyster Scallop contains roughly 545 calories, with 14g protein, 148g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (276% of the Daily Value), vitamin C (70% of the Daily Value), and protein (29% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1395mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned corn?
Yes, you can absolutely use fresh corn! Just make sure to cook the corn kernels until tender before adding them to the mixture. This will enhance the flavor and texture of your dish.
What can I substitute for the pimento strips?
If you don't have pimento strips, diced red bell peppers or even jalapeños can be great substitutes. They will add a similar color and slight sweetness, or heat, depending on your choice.
Can this dish be made ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the refrigerator for up to a day before baking. Just remember to add the topping just before baking for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).