Scalloped Oysters

Scalloped Oysters
Scalloped Oysters is a pescatarian recipe with 12 servings. One serving contains 482 calories, 6g of protein, and 33g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have paprika, hot sauce, pepper, and a few other ingredients on hand, you can make it.

Instructions

1
Saut celery in 1 cup butter until tender but not brown; stir in next 4 ingredients.
Ingredients you will need
ButterButter
CeleryCelery
2
Place 1 cup cracker crumbs in bottom of a greased 2-quart casserole. Top with half of oysters and half of celery mixture. Repeat layers, beginning and ending with cracker crumbs. Melt remaining butter, and pour over cracker crumbs.
Ingredients you will need
Cracker CrumbsCracker Crumbs
OystersOysters
ButterButter
CeleryCelery
3
Sprinkle with paprika.
Ingredients you will need
PaprikaPaprika
4
Bake at 350 for 45 minutes or until bubbly.
Equipment you will use
OvenOven

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.
DifficultyMedium
Ready In45 m.
Servings12
Health Score4
Dish TypesSide Dish
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