Cassie’s Ruminations

Scalloped Oysters

This is an easy and delicious way to enjoy oysters if the ones you have are not quite up to the quality needed for on the half shell. The buttery crunchy topping plays nicely with the plump juicy oysters. This serves 4 as a light dinner, or 8 as a small plate.

Scalloped Oysters
Makes 4 servings

1 quart small shucked oysters
About 30 Ritz Crackers (or other buttery crackers), crushed
4 tbsp butter, melted
Kosher salt and pepper

Preheat the oven to 350 degrees F.

Place about half of the cracker crumbs in the bottom of an oven proof dish (I used a 9 inch pie plate). Evenly spoon the oysters over the top, draining most of the liquid. Season lightly with salt and pepper. Top with remaining cracker crumbs. Drizzle butter evenly over the top.

Bake for 20 – 30 minutes, or until the liquid is bubbly all the way through and the cracker crumbs are toasted to a golden brown.

Serve warm.