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.
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.