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Scalloped Oysters Recipe
|Shallot||1 , minced|
|Mushrooms||4 Ounce, minced|
|Hot pepper sauce||1⁄8 Teaspoon|
|Oysters||24 , shucked and drained|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Fresh bread crumbs||6 Tablespoon|
Serving size: Complete recipe
Calories 2528 Calories from Fat 1471
% Daily Value*
Total Fat 165 g254.6%
Saturated Fat 95.3 g476.3%
Trans Fat 0 g
Cholesterol 960.3 mg
Sodium 2183.5 mg91%
Total Carbohydrates 119 g39.7%
Dietary Fiber 4.4 g17.6%
Sugars 15.7 g
Protein 110 g220.4%
Vitamin A 164.5% Vitamin C 211.1%
Calcium 39.4% Iron 327.4%
*Based on a 2000 Calorie diet
Grease a 6- x 8-inch baking dish.
Melt the butter in a skillet.
Add the shallot and mush rooms and cook until softened, 3 minutes.
Add the flour and hot pepper sauce.
Season with salt and pepper.
Cook, stirring constantly, 1 minute.
Stir in the oysters and wine, scraping the bottom of the skillet.
Add the cream.
Transfer the mixture to the prepared baking dish.
In a small bowl, combine the chopped parsley, fresh bread crumbs, and salt to taste.
Stir to mix.
Sprinkle the crumbs evenly over the oyster mixture.
Bake until the top is golden and the sauce bubbling, 15-20 minutes.