Shelly's Recipe

EASTERN SCALLOPED OYSTERS

Category: Fish and Seafood

10 slices firm white bread, torn into 1 inch pieces
4 tbsp butter, melted
1 1/2 pints shucked oysters
1/4 cup heavy cream
1/4 tsp salt
1/8 tsp black pepper
2 tbsp chopped parsley

Preheat oven to 400. Place bread pieces on a jelly-roll pan; drizzle with butter and toss to coat. Bake for 25 minutes or until golden and crips, stirring occasionally.

Meanwhile, drain oysters and reserve liquor. In a saucepan, heat oyster liquor to boiling over hight heat. Reduce heat to medium and cook liquor 5 minutes or until reduced to about 3 tbsp. Add next 3 ingredients and heat until boiling. Remove saucepan from heat.

In a bowl, combine toasted bread, oysters and parsley. Spoon mixture into 8 ramekins; pour about 2 tbsp cream mixture over each and bake for 15 minutes or until oysters turn opaque throughout.