Ribbon Oyster Scallop
A savory seafood casserole featuring tender oysters, rich mushroom flavors, and crispy cracker topping, perfect for seafood lovers and elegant dinner occasions.
Ingredients
Instructions
- Heat the oyster stew very slowly until thawed.
- Lift out oysters and set aside.
- Drain liquids from canned oysters and mushrooms into the stew pan.
- Heat the mixture.
- Saute oysters and mushrooms in butter and set aside.
- Stir crushed oyster crackers into the stew and heat.
- Stir in seasonings, oysters, and mushrooms, then layer the mixture into a baking dish.
- Melt butter in a saucepan and mix with crushed crackers.
- Alternate layers of parsley and butter-cracker mixture on top.
- Bake at 400°F for 20 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the oyster stew while heating. If fresh oysters are available, they can be substituted for canned ones. You can also use crushed saltines instead of oyster crackers if needed. To enhance the dish, a hint of garlic or onion powder can be added when sautéing the oysters and mushrooms.
Serving Suggestions
This dish pairs beautifully with a simple green salad or steamed vegetables for a complete meal. A light white wine, like a Sauvignon Blanc, complements the flavors well. For a heartier option, serve alongside garlic bread or a creamy pasta dish, such as Creamed Fish, to balance the rich flavors of the Ribbon Oyster Scallop.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in an oven preheated to 350°F for about 15-20 minutes or until heated through. Alternatively, individual servings can be reheated in the microwave for about 1-2 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Ribbon Oyster Scallop contains roughly 240 calories, with 21g protein, 30g carbohydrates, and 9g fat. It is an excellent source of iron (155% of the Daily Value), vitamin D (131% of the Daily Value), and vitamin C (86% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 463mg per serving (20% 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 oysters instead of canned?
Yes, fresh oysters can be used in place of canned oysters for a more robust flavor. Just ensure they are cleaned and shucked properly before cooking. Adjust the cooking time slightly, as fresh oysters will cook faster.
How can I make this dish spicier?
To add more heat, increase the amount of red pepper seasoning or incorporate diced jalapeños or chopped fresh chili peppers when sautéing the oysters and mushrooms. A dash of hot sauce can also be stirred into the stew for an extra kick.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the entire dish up to the baking step and store it in the refrigerator. When ready to serve, just bake it directly from the fridge, adding an extra 5-10 minutes to the baking time to ensure it's heated through.
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).