Shelly's Recipe

SCALLOPED OYSTERS

Category: Fish and Seafood

1/2 cup butter
1 1/2 cups crushed saltine cracker crumbs
1 pint shucked oysters
Black pepper, to taste
1/4 cup heavy cream
Dash hot pepper sauce
Dash Worcestershire sauce
2 tbsp fresh parsley

Preheat oven to 425. Butter a 1 1/2-quart shallow baking dish. Melt butter in small saucepan. Stir in cracker crumbs, blending well. Sprinkle half of cracker crumbs in bottom of the buttered dish. Drain oysters, reserving the liquor. Place oysters in a single layer over the cracker crumbs. Sprinkle with pepper, as desired.

Combine 1/4 cup reserved oyster liquor, cream, hot pepper sauce, and Worcestershire sauce in small bowl. Pour over oysters. Sprinkle with remaining cracker crumbs. Bake 25 minutes or until bubbly and top is browned. Sprinkle with parsley before serving. Serve as a side dish, first course, or appetizer with crackers.

NOTE: If fresh oysters are unavailable, substitute one to two cans (8 oz each) of whole fancy oysters. Decrease the baking time to 15 minutes, or just until heated through.