{"id":8223,"date":"2018-01-22T08:00:29","date_gmt":"2018-01-22T13:00:29","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=8223"},"modified":"2023-12-19T10:23:46","modified_gmt":"2023-12-19T15:23:46","slug":"scalloped-oysters","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/scalloped-oysters\/","title":{"rendered":"Scalloped Oysters"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pint standard oysters, or selects, cut in half<\/li>\n\n\n\n<li>\u2153 cup oyster liquid<\/li>\n\n\n\n<li>35 fresh saltine crackers, made into coarse crumbs<\/li>\n\n\n\n<li>\u00bc cup finely chopped green onion, including tops<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>\u2153 cup heavy cream<\/li>\n\n\n\n<li>1 tablespoon Worcestershire sauce<\/li>\n\n\n\n<li>\u215b teaspoon Tabasco sauce<\/li>\n\n\n\n<li>\u00bc cup dry white wine<\/li>\n\n\n\n<li>3 tablespoons butter, melted<\/li>\n<\/ul>\n\n\n\n<p>Preheat the oven to 400.\u00b0 F<\/p>\n\n\n\n<p>Drain oysters well, reserving \u2153 cup oyster liquid.<\/p>\n\n\n\n<p>Place \u00bc of the crumbs in lightly greased small casserole dish. Cover with \u00bd of the oysters and \u00bd of the green onion. Lightly salt (remember that the oysters are salty). Sprinkle with black pepper. Repeat, then sprinkle with the remainder of the crumbs. Drizzle with melted butter. Combine oyster liquid with cream, Worcestershire, Tabasco and wine and pour over the casserole. Bake until brown and bubbly, about 25 minutes.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner\u2019s Menu shares a recipe for Scalloped Oysters.<\/p>\n","protected":false},"author":23,"featured_media":8351,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[227,217,15,106,100,98,215,216,218],"tags":[145],"class_list":["post-8223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-or-roasted","category-fall","category-mariners-menu","category-oysters","category-scallops","category-shellfish","category-spring","category-summer","category-winter","tag-main"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - 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