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Scalloped Oysters

Source of Recipe


From "Essentials of Southern Cooking" by Damon Lee Fowler



List of Ingredients



• 1 pint shucked fresh oysters
  
• ¼ pound (1 stick) unsalted butter
  
• 2 cups finely crushed cracker crumbs
  
• 2 lemons
  
• Nutmeg in a grater
  
• Whole white pepper in a mill
  
• Cayenne pepper
  
• ¼ cup finely chopped parsley
  
• 6 small scallop shells
  






Instructions



1. Pour the oysters into a wire mesh sieve set over a bowl to catch their liquor. Save the liquor: It freezes well and can be used for stock in fish soup or gumbo.
   
   
2. Melt the butter in a large skillet over medium heat. Turn off the heat and stir in the cracker crumbs, mixing until they're thoroughly coated. Grate in the zest from the lemons, then season with liberal gratings of nutmeg, white pepper, and a couple of pinches of cayenne — all to taste. Add the parsley and stir until it is evenly mixed.
   
   
3. Spread a ½-inch-thick layer of rock salt on a rimmed baking sheet or line it with crumpled foil. Press the scallop shells into the salt or foil until they're stable. Sprinkle the oysters with lemon juice, then stir them together with half the crumbs. Divide this evenly among the shells and sprinkle generously with the remaining crumbs.
   
   Position a rack 6 inches below the heat source and preheat the broiler for 15 minutes. Broil the oysters until the crumbs are lightly browned. Serve at once with lemon wedges.
   
   Serves 6