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How to Make Scalloped Oysters

See how to make a creamy, decadent oyster side dish for special occasions. See more

READY IN 1 hr

Chef John's Scalloped Oysters

Read Reviews (6)

"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." — Chef John

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How to Make Scalloped Oysters

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All about Cream

Original recipe makes 12 servings Change Servings

3 cups crushed saltine crackers
3/4 cup unsalted butter, melted
4 cups shucked small oysters with liquor
1/8 teaspoon cayenne pepper

salt and ground black pepper to taste
2 tablespoons chopped fresh Italian flat-leaf parsley
1 cup heavy cream

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Directions

Preheat oven to 375 degrees F (190 degrees C).
Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 1 hr

Footnotes

Cook's Note:
Scalloped oysters are actually better warm than piping hot, which is another reason they are such a great choice for large family gatherings.

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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!!!

—mylert

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Feb 05, 2013

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... Awesome!

—chart

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6 Ratings

Dec 01, 2012

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.

—innatpoplarcorner

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Mar 22, 2013

I loved this, as well as my family (young children included). I wanted to make oysters since I love them and was happy to find a recipe that the whole family enjoyed! Thanks!

—pickmama

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Jan 01, 2013

This is so tasty! Way To Go!

—jacoby61

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Dec 21, 2012

Awesome - only one I will use from now on. The cayenne pepper was just the right kick! Thanks for a great recipe Chef John!

—Lisa-Belle

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Nutrition

Calories
334 kcal
17%

Carbohydrates
18.1 g
6%

Cholesterol
125 mg
42%

Fat
24 g
37%

Fiber
0.6 g
2%

Protein
11.3 g
23%

Sodium
502 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chef John's Scalloped Oysters

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 334
Calories from Fat: 216

% Daily Value *
Total Fat 24g 37 %
Saturated Fat 13.1g 66 %
Cholesterol 125mg 42 %
Sodium 502mg 20 %
Potassium 230mg 6 %
Total Carbohydrates 18.1g 6 %
Dietary Fiber 0.6g 2 %
Protein 11.3g 23 %
** Sugars 0.1g
Vitamin A 16 %
Vitamin C 8 %
Calcium 11 %
Iron 88 %
Thiamin 23 %
Niacin 36 %
Vitamin B6 6 %
Magnesium 24 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.