Recipe by Chef John
"Some recipes you only make once a year because they're just so-so. Other recipes, like this dish of scalloped oysters, you only make once a year because they're too good."
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crushed saltine crackers
unsalted butter, melted
shucked small oysters with liquor
salt and ground black pepper to taste
chopped fresh Italian flat-leaf parsley
This recipe is so similar to mine - I don't think I've ever measured...I do add worcestershire sauce to each layer. This was a family tradition at my house for Thanksgiving. I like it with a Steak as well (and have been known to heat them up and eat for breakfast - it grosses my family out but I love them)! Glad to see someone else is eating them!!!
Well Chef John was right, you have to love oysters for this recipe. I split the dish between 2 dishes. The first was made as written and the other I added garlic and worchestire sauce. I made this knowing that it may not go over well but I've wanted to make this for awhile. After tasting both dishes the receipe received 3-never agains, 1-OK and 1-like. I liked it and had it the next day for breakfast with a few dashes of hot sauce. I doubt I'll make again but enjoyed the process. Thanks Chef John!
Pretty much the same as the one I make(I'm not very good at measuring), but it never occurred to me to use parsley and I liked the dash of color. I've been addicted to these since I was a little kid and I'm ashamed to say that I probably make them 7 or 8 times a year and am very selfish. Have to admit I've done the "breakfast thing", as well...
This was really the best scalloped oysters I have ever eaten. I made it for Thanksgiving dinner with the family and made it the following week for my husband and I. No changes were made.
I just made a small portion of this dish since I am trying new recipes for Thanksgiving this year and all I can say is, this dish will be on my menu! Its that good!! Thank you for the recipe!
I just tried this recipe out of curiosity (and the video looks so good). I don't even like oysters, except for the canned smoked oysters, but I really liked this recipe. Although, I found that in order to cover the bottom of the dish and the first layer of oysters the same way Chef John does in his video, I needed more like 5 cups of crushed crackers. I used half Chicken in a Biscuit and half Saltines. This is a great way to use up stale crackers! I used four 8 ounce cans of whole oysters, but dumped half of the liquid that was in the cans. I've never bought fresh oysters so I don't know how much "liquor" is normal. If you used canned or jarred oysters, be careful of the occasional small pieces of shell! I think next time I'll use a little more cream. Overall, it turned out very good. The funny thing is that my husband didn't like it. Said it was too fishy tasting (which he doesn't like). I thought the exact opposite. I thought it was hardly fishy at all. Funny coming from a guy who likes oyster shooters (but I don't)! Oh, and when reheating any leftovers, watch out! When I pulled my plate out of the microwave, an oyster exploded! So leave your covered dish in the microwave for a few seconds before pulling it out!
Great recipe, everyone loved it and none left over! Mixed the oyster juice with cream and seasonings which I poured a little layering the casserole and then over the top. Also, added a 1/2 tsp. smoked paprika and Worcester sauce.
I made this yesterday for a a holiday get together and it was big hit. I did add a few more spices, garlic and onion powder for sure. I also put swiss cheese on the top before baking. People that didn't know if they really liked oysters came back for seconds. Definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Scalloped Oysters
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 216
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