Scalloped Oysters
Scalloped Oysters requires around 55 minutes from start to finish. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 170 calories, 5g of protein, and 12g of fat each. Head to the store and pick up evaporated milk, condensed cream of mushroom soup, saltine crackers, and a few other things to make it today. It is a good option if you're following a pescatarian diet.
Instructions
Preheat an oven to 350 degrees F (175 degrees C).
Pour the butter into the bottom of a 9x13-inch baking dish.
Mix the oysters, cream of mushroom soup, evaporated milk, crackers, and eggs together in the baking dish until well blended.
Bake in the preheated oven until the center of the mixture is set and the edges are slightly browned, about 45 minutes.
Recommended wine: Chardonnay, Muscadet, Riesling
Shellfish works really well with Chardonnay, Muscadet, and Riesling. 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. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.
![GEN5 Chardonnay]()
GEN5 Chardonnay
A very friendly Chardonnay, with juicy tropical fruit flavors, a hint of creaminess, and a long, bright finish. For five generations our family has lived and worked our land in Lodi, California, always striving to leave the land in a better state for the nextgeneration.