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Chef John's Scalloped Oysters

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.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Mediterranean
Servings 12 people
Calories 3427.4 kcal

Equipment

  • 1 Mixing Bowl
  • 1 9x13 inch Casserole Dish
  • 1 Measuring Cups
  • 1 Measuring Spoons
  • 1 Large Spoon or Spatula For stirring and spreading

Ingredients
  

Main

  • 3 cups crushed saltine crackers
  • ¾ cup unsalted butter melted
  • 4 cups shucked small oysters with liquor
  • ⅛ teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 2 tablespoons chopped fresh Italian flat-leaf parsley
  • 1 cup heavy cream

Instructions
 

  • 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.

Notes

To elevate this dish, consider briefly toasting the crushed saltines with butter before layering to enhance their nutty flavor and ensure maximum crispness. For added depth, a pinch of smoked paprika or a dash of Worcestershire sauce can be incorporated into the cracker mixture or layered with the oysters. Ensure oysters are well-drained but retain their liquor, as this is crucial for moisture and briny essence. Be mindful of cooking time; oysters can become tough if overbaked. The resting period is vital for the layers to set and the flavors to meld, preventing a watery dish upon serving. Always taste the oyster liquor before adding additional salt to avoid over-seasoning.