Oyster & Scallop Recipes
Steamed Mussels or Clams
- 2 tbs. butter
- 1 cup white wine
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
- 36 mussels or steamer clams
- 1/2 cup green onions, chopped
Directions:
Scrub clams or debeard mussels. (To debeard mussels, clip beard off with scissors just before cooking) Melt butter with wine in 8 quart saucepan. Add green onions, parsley, and garlic to wine sauce.
Place clams or mussels in saucepan. Cover with tight lid. Steam on medium heat for approximately 10 minutes or until shells open. Agitate the pan during this time to cook the clams or mussels evenly.
The broth is delicious to drink. Serves 6 as appetizers.
Walter Tolers Oyster Stuffing
- 2 tsp. salt
- 2 Tbs. ketchup
- 2 pints oysters
- 1/8 tsp. paprika
- 2 cups corn bread
- ¾ cup onion, chopped
- 3 pieces bacon, chopped
- ¼ lb. mushrooms (optional)
- 1 Tbs. Worcestershire sauce
- 1 ½ cups fresh turkey broth (this is the secret ingredient)
Directions:
Mix together and stuff the bird.
Oyster Dressing/ Stuffing
Cornbread
- 2 eggs
- 3/4 cup buttermilk
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 2 tablespoons vegetable oil
Dressing
- Cornbread
- 5 eggs, beaten
- 1 teaspoon salt
- 8 tablespoons butter
- 2 cups chicken stock
- 2 cups chopped celery
- 1 teaspoon dried sage
- 1 large onion, chopped
- 1 sleeve saltine crackers
- Preheat oven to 350 degrees
- 1 tablespoon poultry seasoning
- 2 pints or 1 quart oysters, drained
- 7 slices white bread, dried in warm oven
- 1/2 teaspoon freshly ground black pepper
Directions:
To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. To make the dressing, crumble dried white bread slices, cornbread and crackers.
Mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture.
Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.
Oyster Pie
- salt, pepper
- 1 cup cheddar cheese
- 1 pint of oysters, divided
- 1 egg, beaten in 1 cup of milk
- 1 sleeve of saltine crackers, crumbled
Directions:
Grease 1 quart baking dish; sprinkle bottom with crackers. Add a layer of oysters; dot with butter. Repeat with layer of crackers, oysters, and butter. Pour egg and milk mixture over this. Lift layers with fork to help egg and milk. Top with rest of crackers; dot with butter and bake at 350 F for about 20 to 30 minutes or until pie is firm.
Heart Healthy Oysters Rockefeller
- 1 cup 2% milk
- 1/4 cup olive oil
- Juice of 1/4 lemon
- 2 tsp. lemon pepper
- 2 tsp. Cajun seasoning
- 1 Tbs. Worcestershire sauce
- 1 can sliced water chestnuts
- 1 package chopped spinach
- 2 dozen large oysters, shucked (or one pint)
Directions:
Mix spinach, water chestnuts, lemon juice, spices, and Worcestershire sauce. Place oysters in half-shells on baking sheet. Top with 2 Tbs. spinach mixture. Bake at 350 F for 20 minutes.
Great with soup or salad!
Oven Roasted Oysters
Directions:
Preheat oven to 500 F. Wash oysters and place on a broiler pan.Roast oysters in oven for 8 to 12 minutes or until the shells pop open.The pan can be placed on a grill or across two burners on the stove.
“Oyster Roast" for two (or more) done easy at home.Serving suggestion: 12 to 18 oysters per person (some of us eat more).
Lisa's Oyster Stew
- Milk
- White pepper
- 1/4 cup margarine
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1 pint oysters, with juice
- Dash of Old Bay seasoning
Directions:
Saute celery and onions in margarine. Add oysters and juice, milk, white pepper, and Old Bay. Cook until oysters curl around the edges.
Baked Scallops
- butter
- 1 lb. scallops
- 1 onion, chopped
- 1/2 cup bread crumbs
- 1/4 cup grated cheese
- salt and pepper, to taste
Directions:
In a small dish, sprinkle 1/2 of the bread crumbs and onions. Sprinkle with salt, pepper, and cheese; put another layer on top. Arrange scallops on top. Dot with butter and bake at 400 degrees F for 25 to 30 minutes. Serve hot.
Squid in Vinegar Sauce
- 1 Tbs. oil
- 1 lb. medium squid
- Vinegar sauce (below)
- 2 thin slices of ginger
Directions:
Clean and wash the squid thoroughly. Slash a diamond pattern on 1 side of the squid and cut into 2 inch pieces. make the vinegar sauce. In a large pot, bring the water to a boil; add oil and ginger. Add the squid and boil quickly for 2 minutes. Drain and place on a platter. Pour the vinegar sauce on top and serve hot or cold.
Vinegar Sauce: 2 Tbs white vinegar, 1/2 tsp. sugar, 3 Tbs. light soy sauce – Combine all ingredients in a cup and mix well.
Scallops Au Gratin
- 1 cup milk
- 2 Tbs. flour
- 1/4 tsp. salt
- 1 lb. scallops
- 1/8 tsp. pepper
- 3 Tbs. grated cheese
- 2 Tbs. bacon drippings
- 1/2 small onion, chopped
- 1/2 cup buttered bread crumbs
Directions:
Melt butter in a saucepan, then stir in flour, add milk and stir as you cook over low heat until thickened. Add salt, pepper, onions, and scallops and cook for 5 minutes. Pour into a greased casserole dish and top with bread crumbs and cheese. Bake at 350 F for 30 minutes until golden brow
Ultimate Oyster Pie
- 4 eggs
- 1 whole clove
- 2 pints oysters
- 1 small bay leaf
- 1 1/2 Tbs. butter
- 3 Tbs. sherry wine
- 1 cup half-and-half
- 2 thin onion slices
- Pastry for one pie crust
- Pinch each of celery salt and thyme
- 1/2 cup grated Gruyere or Swiss cheese, divided
Directions:
Roll out pastry; fit into a 9" pie plate and flute edges. Prick sides and bottom with a fork. Bake at 400 F for 10 minutes; remove and cool.
Drain the oysters, reserving 1/2 cup liquid. Place half the oysters in the pie crust. Pour cream into a saucepan with onion, bay leaf, celery salt, thyme, and clove. Scald and remove from heat. Add oyster liquid, strain and cool..
Beat in eggs, one at a time, without stopping; stir in sherry. Pour half the sauce into the crust, sprinkle with 1/4 cup of the cheese and top with remaining oysters.
Add the rest of the sauce and top with cheese. Dot with butter. Bake at 350 F for 30 minutes or until top is delicately brown.
Seafood Thermidor
- Paprika
- 1/2 cup milk
- 1 tbs. flour
- 1/4 tsp. salt
- 1 tsp. lemon juice
- 1/ tsp. chopped parsley
- 2 tsp. butter or margarine
- 2 tbs. grated parmesan cheese
- 8 oz. scallops, cleaned shrimp, fish fillets, or lobster meat
Directions:
Cut seafood into bite-sized pieces. Melt butter in an 8 fry pan. Add lemon juice and seafood. Cook over low heat for 34 minutes, stirring frequently. Stir in flour and salt. Add milk gradually and cook until thick and smooth, stirring constantly.
Add parsley. Place in well-greased individual shells or 6-oz. custard cups. Sprinkle with cheese and paprika. Bake at 400° F for 1012 minutes or until lightly browned. Makes 2 servings.
Oyster & Corn Chowder
- 1 pt. milk
- 1 can cream corn
- 1 cup diced pork
- salt and pepper, to taste
- 1 pt. oysters, with liquid
- 1 medium onion, chopped fine
Directions:
In a medium pot, cook pork slowly until lightly browned and then remove. Add onion and cook until tender, but be careful not to brown it. Add oysters and cook just until the edges begin to curl. Add corn and milk to pot, heat but do not boil. Add salt and pepper, to taste.