Virginia Scalloped Oysters

Virginia Scalloped Oysters
'Tis the season for delicious oysters here in Virginia and our friends over at Waypoint Seafood and Grill generously provided this oyster dish.
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Ingredients
  1. 4 ounces butter
  2. 2 cups Vidalia onion, small dice
  3. 1 cup celery, small dice
  4. 1-1/2 teaspoon garlic, minced
  5. 4 tablespoons white wine
  6. 1 lemon, zest and juice
  7. 1 tablespoon Worcestershire Sauce
  8. 1 tablespoon Tabasco sauce
  9. 1 tablespoon fresh herbs, chopped fine (chives, parsley, thyme, tarragon)
  10. 1/4 teaspoon black pepper, ground
  11. 1/4 teaspoon Kosher salt
  12. 4 cups shucked Virginia Oysters, strained and reserve liquor
  13. 1/2 cup heavy cream
  14. 1 cup Panko breadcrumbs
  15. 1 cup Ritz crackers
  16. 1 cup Parmesan, shredded
  17. 4 ounces butter, melted
Instructions
  1. Preheat oven to 375° F. Over medium heat, melt butter—add onions, celery and garlic cooking until onions are translucent and softened.
  2. Deglaze with white wine and add heavy cream with residual oyster liquor.
  3. Reduce by 25 percent and season with lemon zest and juice, Worcestershire, Tabasco, herbs, salt and pepper.
  4. Brush baking dish with butter and place oysters in bottom of dish. Spoon onion mixture over oysters.
  5. In a mixing bowl, combine breadcrumbs, crackers, Parmesan and melted butter thoroughly blending together. Place breadcrumb mixture over the oysters to form a crust.
  6. Bake at 375° F for 30-45 minutes until golden brown and thoroughly hot in center.
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