Chef John's Scalloped Oysters Recipe -
Chef John's Scalloped Oysters Recipe
2 Photos
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

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
  3. 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.
  4. Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
  5. Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
May 26, 2012

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!!!

Most Helpful Critical Review
Nov 26, 2014

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!


22 Ratings

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!

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.

Dec 12, 2014

Easy to make after I watched the video. Disappeared quickly at a potluck. Agree you must use quality oysters of course!

Feb 11, 2015

OMG!!!!!! It is wonderfully good for such easy preparation. One of my guests didn't like oysters, but tried it and then went in for a second helping. I just wonder what sides would be good to serve with this?

Oct 12, 2014

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!

Feb 18, 2014

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!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • 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.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Scalloped Oysters

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

Chef John's Crab Stuffed Sole

See how to prepare the easiest “fancy” fish recipe of all time.

Chef John's Scallop Gratin

Scallops baked in a creamy sauce.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States