Scallop Oysters
Creamy scallop oysters baked with crackers, butter, and cream, offering rich flavors and a delicate texture, perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Butter a baking dish.
- Place a layer of crushed or crumbed soda crackers in the dish, about 1/2 inch thick.
- Add the oysters with their liquid on top of the crackers.
- Season with salt and pepper, and add pats of butter over the oysters.
- Pour 2 cups of cream over the oysters and crackers.
- Add another layer of crackers about 1/2 inch thick on top.
- Bake at 350°F (175°C) for 45 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider using a mix of crackers, such as crushed saltines and Ritz, for a different texture. If you want a touch of heat, sprinkle red pepper flakes over the oysters before baking. Fresh herbs like parsley or chives can also enhance the dish's flavor profile. If you're out of cream, half-and-half or a mixture of milk and sour cream can work as a substitute.
Serving Suggestions
Serve this scallop oysters dish hot, garnished with fresh herbs for a pop of color. It pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. Consider serving crusty bread on the side for dipping into the creamy sauce. For a complete seafood feast, browse more American recipes that feature shellfish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, place the dish in the oven at 350°F (175°C) for about 20 minutes or until heated through, as this will help retain the dish's original texture compared to using a microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop Oysters contains roughly 1009 calories, with 23g protein, 176g carbohydrates, and 22g fat. It is an excellent source of iron (67% of the Daily Value), protein (45% of the Daily Value), and potassium (36% of the Daily Value). Note that it is relatively high in sodium, at 954mg per serving (41% 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 frozen oysters for this recipe?
Yes, you can use frozen oysters, but make sure to thaw them completely and drain any excess liquid before using them in the recipe. This will help maintain the right consistency and prevent the dish from becoming too watery.
What can I substitute for the butter?
If you're looking for a healthier option, you can substitute the butter with olive oil or a dairy-free margarine. This will keep the dish flavorful while accommodating dietary preferences.
Is it possible to prepare this dish ahead of time?
Yes, you can prepare the dish up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, simply add a few extra minutes to the cooking 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).