Scalloped Oysters

This is one of my favorite dishes for Thanksgiving but, I will make it anytime oysters are available. This recipe makes about 6 servings.

Ready

• 2 slices of white bread, pulsed in food processor to make soft-fine crumbs
• 2 cups crumbled soda crackers
• 1 stick butter (¼ lb), melted
• 1 tsp dry sherry
• 2 pints fresh oysters with liquor (reserve ½ cup of liquor)
• Salt and freshly ground pepper to taste
• ½ cup heavy or whipping cream
• ¼ cup cooked bacon or pancetta, drained, and roughly chopped

Set

• Frying pan
• Slotted spoon
• Plate with paper towels
• Food processor or blender
• 1 ½ quart baking dish, greased or buttered
• Medium bowl
• Measuring cup

Go

1. Preheat the oven to 400°F.
2. On stove top, fry bacon or pancetta in frying pan until crisp. Remove with slotted spoon and drain on paper towels. Set aside.
3. In medium bowl mix together bread crumbs, crumbled crackers, and melted butter. Set aside.
4. Drain oysters (remember to reserve ½ cup of liquor). Pick over oysters to remove any bits of shell.
5. In the reserved ½ cup oyster liquor, mix in cream and sherry. Set aside.
6. In the greased baking dish layer 1 cup of cracker mixture evenly on the bottom.
7. Sprinkle about an ⅛ cup of bacon over the cracker mixture.
8. Add a layer of half the oysters over cracker layer and season with salt and pepper.
9. Add another layer of the remaining oysters and season with salt and pepper.
10. Layer the remaining ⅛ cup of bacon.
11. Complete the layers by spreading the remaining cracker mixture over oysters.
12. Pour the cream/liquor mixture over all the completed layers.
13. Bake in oven for 20-25 minutes, or until hot and bubbling.
14. Serve and enjoy.

What you should know

If you don’t care for bacon it can be omitted and will still be delicious. If you double recipe be sure to use a 3-4 quart dish.