Scalloped Oysters with Crispy Shallots

This simple dish allows the flavor of oysters to shine.  I sometimes try NOT to make it at Thanksgiving but then, every year, I can’t imagine the holiday without it.  I consider it quick, easy and somehow essential.
Course Seafood
Cuisine Boston

Ingredients
  

  • 2.5 lbs fresh oysters (find a high quality fish market), shucked; about a pint
  • 1 cup Panko bread crumbs
  • 1/2 cup cornmeal
  • 1.5 cups milk
  • 2 tbsp butter, melted
  • 2 tbsp white wine or vermouth
  • 1 tsp salt
  • 1/2 tsp thyme
  • 1/2 tsp ground pepper
  • 1/2 tsp paprika
  • 5 shallots, peeled and thinly sliced
  • 2 cups frying oil (such as canola)
  • 1/4 cup parsley, chopped

Instructions
 

  • Mix the bread crumbs and the cornmeal together and set aside. Place the oysters in a shallow baking dish, then add the milk, butter, wine, salt, pepper and paprika.
  • Cover the oyster mixture with the bread crumbs and bake at 350 for about 35 minutes.  While the oysters bake, heat the canola oil over medium heat for a few minutes.
  • Once the oil is very hot, put the sliced shallots in and allow them to cook until golden brown.  Remove them and allow them to drain on a paper towel.
  • When the oysters are done, put the fried shallots in the center of the dish, then sprinkle with parsley.  Serve hot.
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