Virginia Scalloped Oysters
2014-11-11 09:22:53
'Tis the season for delicious oysters here in Virginia and our friends over at Waypoint Seafood and Grill generously provided this oyster dish.
Ingredients
- 4 ounces butter
- 2 cups Vidalia onion, small dice
- 1 cup celery, small dice
- 1-1/2 teaspoon garlic, minced
- 4 tablespoons white wine
- 1 lemon, zest and juice
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Tabasco sauce
- 1 tablespoon fresh herbs, chopped fine (chives, parsley, thyme, tarragon)
- 1/4 teaspoon black pepper, ground
- 1/4 teaspoon Kosher salt
- 4 cups shucked Virginia Oysters, strained and reserve liquor
- 1/2 cup heavy cream
- 1 cup Panko breadcrumbs
- 1 cup Ritz crackers
- 1 cup Parmesan, shredded
- 4 ounces butter, melted
Instructions
- Preheat oven to 375° F. Over medium heat, melt butter—add onions, celery and garlic cooking until onions are translucent and softened.
- Deglaze with white wine and add heavy cream with residual oyster liquor.
- Reduce by 25 percent and season with lemon zest and juice, Worcestershire, Tabasco, herbs, salt and pepper.
- Brush baking dish with butter and place oysters in bottom of dish. Spoon onion mixture over oysters.
- In a mixing bowl, combine breadcrumbs, crackers, Parmesan and melted butter thoroughly blending together. Place breadcrumb mixture over the oysters to form a crust.
- Bake at 375° F for 30-45 minutes until golden brown and thoroughly hot in center.
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