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
- 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
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.