New England Oyster Scallop Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 2 cups coarse soda-cracker crumbs | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Oysters | 1 Pint | |
| Light cream | 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 1 Teaspoon | |
Directions
1. Melt the butter or margarine in a saucepan; remove from heat; stir in crumbs, parsley, salt and pepper.
2. Drain and save juice from oysters. Sprinkle one-third of crumb mixture into a 9-inch pie plate; layer half of the oysters on top, then half of remaining crumbs and rest of oysters.
3. Combine reserved oyster juice, cream and Worcestershire sauce in a 2-cup measure; pour over the top; sprinkle with remaining crumbs.
4. Bake in moderate oven (350°) for 30 minutes, or till top is golden.
2. Drain and save juice from oysters. Sprinkle one-third of crumb mixture into a 9-inch pie plate; layer half of the oysters on top, then half of remaining crumbs and rest of oysters.
3. Combine reserved oyster juice, cream and Worcestershire sauce in a 2-cup measure; pour over the top; sprinkle with remaining crumbs.
4. Bake in moderate oven (350°) for 30 minutes, or till top is golden.
Chef
